Pasta may be our go-to comfort food in cold-weather months, but we love simple, light variations in the spring and summer too. As the temperature rises, trade out heavier ingredients like braised meats or long-cooked sauces for fresh seafood and the market’s bounty of vegetables and backyard herbs.


Pappardelle Over Wilted Asian Greens
Fava Pasta Salad


Spaghetti with Lobster (Spaghetti all’Astice)
Figaretti’s ‘Godfather II’ Linguine
See the recipe for Figaretti’s ‘Godfather II’ Linguine »

Linguine with Clams and Chiles

Fettuccine with Heirloom Tomatoes

Korean Noodles with Beef and Vegetables (Chap Chae)

Pasta Shells with Artichoke-Clam Sauce
Bucatini ai Frutti di Mare (Seafood Pasta)