Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good. Matt Taylor-Gross
From shrimp scampi to linguine with clams, pasta and seafood are a classic combination.
Rumor has it that pasta puttanesca–literally “whore’s pasta”–was a quick and easy dinner of choice among Neapolitan working ladies, but the dish’s salacious history is unlikely. Get the recipe for Classic Spaghetti Puttanesca » Matt Taylor-Gross
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
Versions of this satisfying, cream-laced crawfish pasta are served at restaurants throughout Louisiana and Mississippi. The level of heat from hot sauce is left up to the cook.
Linguine with Sardines, Raisins, and Pine Nuts (Pasta con le Sarde)
In this representative Sicilian dish, which seamlessly combines Arab and Sicilian flavors, pasta is tossed with sardines from the Mediterranean, raisins and pine nuts grown in the mountains, and a dash of saffron, which imbues the pasta with a golden color. Look for small sardines, which are sweeter and more delicate than larger ones. Get the recipe for Linguine with Sardines, Raisins, and Pine Nuts (Pasta con le Sarde) »