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A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista.
The secret to this simple and satisfying pasta dish is boiling the linguine until it's just al dente, so that it will absorb plenty of the briny, winey sauce when the two are cooked together, along with tender chopped clams, just before serving.
Peanut butter, sesame paste, and chile-garlic paste combine to make a silky, savory sauce for these noodles—a Chinese-American restaurant staple. Chopped peanuts and a flurry of slivered cucumber and carrot add crunch.
Tender gnocchi tossed with a classic pesto genovese is a popular first course, or primo piatto, in Liguria.
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
A staple of home cooks all over Vietnam, this soup owes its rich body and deep flavor to a broth of crab shells and dried shrimp.
Cooking udon by adding cold water to the boiling noodles in several stages ensures that they cook all they way through yet stay pleasingly firm on the outside.
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
The savory flavor of the lamb combined with the cool creaminess of the yogurt makes for a unique soup.
Macaroni salad is a standard component of the typical Hawaiian plate lunch, served in every corner of the islands.
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish.
Square egg noodles, called fleckerln, an Austrian favorite, are the basis of this dish.
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
This recipe was adapted from Pascal’s Manale in New Orleans.
This Venetian recipe showcases fresh lobster in a vividly flavorful way.
Though this dish is traditionally made with vongole veraci, or true clams, Asian clams (manila clams) may be substituted.