results for "italian"
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In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.
This dish, along with linguine with red clam sauce and oven-baked rigatoni, is a mainstay of the Italian-American fare served at Figaretti's in Wheeling, West Virginia.
The garlicky pesto is a perfect match for sweet, silky scallops.
David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
This Venetian original combines all things Italian—garlic, cheese, basil, and wine.
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.
Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers.
We happened upon this incredible shellfish dish at a tiny trattoria in Venice, Alle Testiere.
This Venetian recipe showcases fresh lobster in a vividly flavorful way.
In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S.
Dried scallops have a more intense flavor than fresh, and crispy water chestnuts lend juice and crunch.
Does Not Apply
Source: Kitchen Unplugged
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.
Chef Paul Bartolotta uses sweet langoustines for this simple, flavorful pasta dish.
As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta. Be sure to undercook the pasta slightly so it can finish cooking in the sauce. We developed this recipe to accompany Nancy Harmon Jenkins's piece "The Essence of Olives" (May 2010). Continue...
Though this dish is traditionally made with vongole veraci, or true clams, Asian clams (manila clams) may be substituted.
The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.