Fish Sauces
Fish can be made into all sorts of pasta sauces, from delicate clam to zesty tuna. And don't forget romantic salmon.
Pasta with Grilled Sardines Recipe - Pasta Con Le Sarde Grigliate
Though you might not think to grill sardines -- there are many much more glamorous fish out there that look much more impressive when served off the grill -- they are extremely tasty, and if you do grill them you'll discover that they go very fast, with your guests demanding more. In addition to serving them grilled, you can use them to make this tasty pasta with grilled sardines recipe.
Though you might not think to grill sardines -- there are many much more glamorous fish out there that look much more impressive when served off the grill -- they are extremely tasty, and if you do grill them you'll discover that they go very fast, with your guests demanding more. In addition to serving them grilled, you can use them to make this tasty pasta with grilled sardines recipe.
Linguini with Oranges - Linguine All'Arancia
Pasta with lemon sauce is quite refreshing, and popular in the summer months. Oranges can be just as refreshing, but are at their best in winter, when linguini or similarly-shaped pasta and this fish-and-orange sauce will be quite nice as the centerpiece of a light lunch.
Pasta with lemon sauce is quite refreshing, and popular in the summer months. Oranges can be just as refreshing, but are at their best in winter, when linguini or similarly-shaped pasta and this fish-and-orange sauce will be quite nice as the centerpiece of a light lunch.
Spaghetti al Tonno: The Video
A quick, simple, tasty recipe for spaghetti with a tomato and tuna sauce that will be ready by the time the pasta is done.
A quick, simple, tasty recipe for spaghetti with a tomato and tuna sauce that will be ready by the time the pasta is done.
A Simple Fishy Pasta Sauce for Perch
Perch is one of th emost prized fresh-water fish, and it must also take well to being farmed, to judge from the sheer volume of perch fillets you'll find in Italian fish markets. There are many ways to prepare it, and here is a simple pasta sauce that will work well with spaghetti.
Perch is one of th emost prized fresh-water fish, and it must also take well to being farmed, to judge from the sheer volume of perch fillets you'll find in Italian fish markets. There are many ways to prepare it, and here is a simple pasta sauce that will work well with spaghetti.
Penne with Dentex and Asparagus - Penne con Dentice e Asparagi
Dentex is one of the most flavorful and prized Mediterranean fish, and it beautifully complements asparagus in this rather unexpected variation on the surf and turf pasta sauce.
Dentex is one of the most flavorful and prized Mediterranean fish, and it beautifully complements asparagus in this rather unexpected variation on the surf and turf pasta sauce.
Misto Sugo: The Beginnings of Fish Sauce for Pasta or Rice
Yes, you find things like this in Italian fish markets too: a mixture of chopped and whole fish including salmon, prawns, squid, mussels, white fish, and (I expect) whatever else the fishmonger had on hand that wasn't bony. Preparation is simple...
Yes, you find things like this in Italian fish markets too: a mixture of chopped and whole fish including salmon, prawns, squid, mussels, white fish, and (I expect) whatever else the fishmonger had on hand that wasn't bony. Preparation is simple...
Gramma Rosi's Tuna Sauce
Gramma Rosi's Tuna Sauce: Noreen Rosi writes: My Mother in law was from Umbria, she moved to the USA after World War 1 to marry my Father in law,(who was also born in Northern Italy). He had journeyed here when he was 13 years of age to work in, with other relatives, the coal mines of Pennsylvania. Once the First World War was declared he was sent to Italy as an infantry soldier in the US army. The family raised three children in Utica, NY. One of her many recipes was...
Gramma Rosi's Tuna Sauce: Noreen Rosi writes: My Mother in law was from Umbria, she moved to the USA after World War 1 to marry my Father in law,(who was also born in Northern Italy). He had journeyed here when he was 13 years of age to work in, with other relatives, the coal mines of Pennsylvania. Once the First World War was declared he was sent to Italy as an infantry soldier in the US army. The family raised three children in Utica, NY. One of her many recipes was...
Butterflies with Scampi and Broccoli Florets -- Farfalle con Scampi e Broccoletti
Butterflies with Scampi and Broccoli Florets, or Farfalle con Scampi e Broccoletti: Broccoli florets find their way into a great many pasta sauces, and here work beautifully with scampi.
Butterflies with Scampi and Broccoli Florets, or Farfalle con Scampi e Broccoletti: Broccoli florets find their way into a great many pasta sauces, and here work beautifully with scampi.
Joanmarie's Toasted Spaghetti with Clams
Joanmarie has kindly shared her quick, simple, slightly different recipe for spaghetti with clams in a white sauce.
Joanmarie has kindly shared her quick, simple, slightly different recipe for spaghetti with clams in a white sauce.
Pasta Salad with Lentils and Tuna -- Insalata di Pasta con Tonno e Lenticchie
Lentils are as tasty cool as they are warm, and are therefore a perfect bet in a pasta salad. In this case with tuna, and they're red, which adds a pretty color contrast to the dish.
Lentils are as tasty cool as they are warm, and are therefore a perfect bet in a pasta salad. In this case with tuna, and they're red, which adds a pretty color contrast to the dish.
Casarecce, and an Eggplant and Swordfish Sauce
Casarecce, and an Eggplant and Swordfish Sauce: Casarecce, a term that also means "home made," are 3/4 inch wide strips of pasta about 1 1/2 inches long that are loosely rolled up around their long axis. They work nicely with chunky sauces. A recipe? A refreshing eggplant and swordfish sauce. It will work best with swordfish steaks cut from the stomach area of the fish. Should swordfish not be available it will also work with tuna steaks.
Casarecce, and an Eggplant and Swordfish Sauce: Casarecce, a term that also means "home made," are 3/4 inch wide strips of pasta about 1 1/2 inches long that are loosely rolled up around their long axis. They work nicely with chunky sauces. A recipe? A refreshing eggplant and swordfish sauce. It will work best with swordfish steaks cut from the stomach area of the fish. Should swordfish not be available it will also work with tuna steaks.
Lined Penne, and a Salmon and Herb Sauce
Lined Penne, and a Salmon and Herb Sauce: Penne Rigate are one of the mainstays of the Italian pasta scene, perhaps because they're one of the finest foils imaginable for a chunky sauce, be it meat or vegetable based. Here smoked salmon plays a predominant role, without much in the way of tomato or other ingredients that might clash with it, though it gains support from cream and basil.
Lined Penne, and a Salmon and Herb Sauce: Penne Rigate are one of the mainstays of the Italian pasta scene, perhaps because they're one of the finest foils imaginable for a chunky sauce, be it meat or vegetable based. Here smoked salmon plays a predominant role, without much in the way of tomato or other ingredients that might clash with it, though it gains support from cream and basil.
Tagliatelline, and a Salmon Sauce
Tagliatelline, and a Salmon Sauce: Tagliatelline are one of the finer members of the tagliatelle family (the line suffix is a diminutive). The sauces tend in to be creamy and rather liquid, in part because the pasta will absorb some of the liquid during its journey to the table, and not chunky. The cooking time is brief, a minute or two. A sauce? Salmon Sauce will be perfect, especially on Valentine's Day.
Tagliatelline, and a Salmon Sauce: Tagliatelline are one of the finer members of the tagliatelle family (the line suffix is a diminutive). The sauces tend in to be creamy and rather liquid, in part because the pasta will absorb some of the liquid during its journey to the table, and not chunky. The cooking time is brief, a minute or two. A sauce? Salmon Sauce will be perfect, especially on Valentine's Day.
Penne with Shrimp and Bell Peppers -- Penne con Gamberi e Peperoni
Penne with Shrimp and Bell Peppers, or Penne con Gamberi e Peperoni: A simple, refreshing, seafoody pasta dish from the pages of an old Italian food magazine.
Penne with Shrimp and Bell Peppers, or Penne con Gamberi e Peperoni: A simple, refreshing, seafoody pasta dish from the pages of an old Italian food magazine.
Bigoli with Salted Sardines -- Bigoli co le Sardele Salae
Bigoli with Salted Sardines -- Bigoli co le Sardele Salae: This was one of the standard Friday and Vigil day dishes in Dalmatia, and a requirement for Christmas Eve.
Bigoli with Salted Sardines -- Bigoli co le Sardele Salae: This was one of the standard Friday and Vigil day dishes in Dalmatia, and a requirement for Christmas Eve.
Tagliatelle with Anchovies and Tuna -- Tagliatelle con Acciughe e Tonn
Pasta with a tuna-laced tomato sauce is a standard summer dish, and very refreshing. If, for some reason, you would rather avoid tomato sauce, here's another option. The combination of fish and grated cheese is unusual for Italy, but works well.
Pasta with a tuna-laced tomato sauce is a standard summer dish, and very refreshing. If, for some reason, you would rather avoid tomato sauce, here's another option. The combination of fish and grated cheese is unusual for Italy, but works well.
Pantacce with Scallops, Zucchini and Shrimp -- Pantacce con Zucchine, Capesante e Gamberetti
Pantacce with Scallops, Zucchini and Shrimp, or Pantacce con Zucchine, Capesante e Gamberetti: This is a recipe from the Trattoria Conti, in Roncadelle (Province of Brescia). Pantacce are a local pasta shape, and in their absence use sedanini, a shape that is similar to penne but thinner.
Pantacce with Scallops, Zucchini and Shrimp, or Pantacce con Zucchine, Capesante e Gamberetti: This is a recipe from the Trattoria Conti, in Roncadelle (Province of Brescia). Pantacce are a local pasta shape, and in their absence use sedanini, a shape that is similar to penne but thinner.
Spaghetti with Bottarga -- Spaghetti alla Bottarga
Spaghetti with Bottarga, or Spaghetti alla Bottarga: First of all, what is bottarga? Dried salted tuna roe, and, if it is of good quality, it's a great delicacy that many consider rather randy. Some of the best comes from Sardegna.
Spaghetti with Bottarga, or Spaghetti alla Bottarga: First of all, what is bottarga? Dried salted tuna roe, and, if it is of good quality, it's a great delicacy that many consider rather randy. Some of the best comes from Sardegna.
Short Pasta with Salmon and Walnuts -- Pasta Corta con Salmone e Noci
Short Pasta with Salmon and Walnuts, Pasta Corta con Salmone e Noci: Pasta with salmon is a classic romantic dish, but it can be a little boring. Here's a more interesting variation that also includes walnuts, presented by Beppe Bigazzi on an Italian cooking show.
Short Pasta with Salmon and Walnuts, Pasta Corta con Salmone e Noci: Pasta with salmon is a classic romantic dish, but it can be a little boring. Here's a more interesting variation that also includes walnuts, presented by Beppe Bigazzi on an Italian cooking show.
Maccheroni alla Diaz
"These maccheroni may not be 19th century," writes Caròla Francesconi, "but they're quite worthy of standing beside maccheroni alla Campolattaro and Maccheroni alla Montglas, and like them are part of the refined Franco-Neapolitan tradition that has delighted our palates with a great many dishes." The recipe was devised by Marcello Diaz, son of the great General who stopped the Austrians in WWI, and was prepared by Luigi Picone, chef of the Circolo del Remo e Della Vela Italia.
"These maccheroni may not be 19th century," writes Caròla Francesconi, "but they're quite worthy of standing beside maccheroni alla Campolattaro and Maccheroni alla Montglas, and like them are part of the refined Franco-Neapolitan tradition that has delighted our palates with a great many dishes." The recipe was devised by Marcello Diaz, son of the great General who stopped the Austrians in WWI, and was prepared by Luigi Picone, chef of the Circolo del Remo e Della Vela Italia.
Vermicelli alla Campolattaro I
Vermicelli alla Campolattaro I: A recipe kindly provided to Caròla Francesconi by Count Paolo Gaetani; Don Emilio Capomazza Marquis of Campolattaro, who lived in the mid-1800s, was a charming conversationalist, cultured gentleman, Mayor of Naples, and Member of Parliament, who also found time to create three renowned pasta sauces that bear his name. The first, to serve 6:
Vermicelli alla Campolattaro I: A recipe kindly provided to Caròla Francesconi by Count Paolo Gaetani; Don Emilio Capomazza Marquis of Campolattaro, who lived in the mid-1800s, was a charming conversationalist, cultured gentleman, Mayor of Naples, and Member of Parliament, who also found time to create three renowned pasta sauces that bear his name. The first, to serve 6:
Fresh pasta with Scorpion Fish Sauce -- Paste alla Chitarra con lo Scorfano
Fresh pasta with Scorpion Fish Sauce, or Paste alla Chitarra con lo Scorfano: Paste alla chitarra are made using a contraption whose thinly spaced wires bring a guitar to mind; you press the sheet of pasta dough through them and thus obtain pasta that's about the same size as thick spaghetti but square in cross section. You can, if need be, use tagliatelle instead here, or even spaghetti.
Fresh pasta with Scorpion Fish Sauce, or Paste alla Chitarra con lo Scorfano: Paste alla chitarra are made using a contraption whose thinly spaced wires bring a guitar to mind; you press the sheet of pasta dough through them and thus obtain pasta that's about the same size as thick spaghetti but square in cross section. You can, if need be, use tagliatelle instead here, or even spaghetti.
Seafood Spaghettini -- Spaghettini di Mare
Seafood Spaghettini, or Spaghettini di Mare: This is quick and simple; the trick is to time when you begin cooking the sauce so the pasta is ready when it is.
Seafood Spaghettini, or Spaghettini di Mare: This is quick and simple; the trick is to time when you begin cooking the sauce so the pasta is ready when it is.
Truly Sicilian Macaroni with Sardines -- Maccheroni con le Sarde
Truly Sicilian Macaroni with Sardines, or Maccheroni con le Sarde: John recently wrote, "This may be a tough one as it goes way back and depends upon a young boy's memory. My Sicilian grandmother in Brooklyn, NY was an excellent cook and I remember this dish ... she mostly made it from scratch ... and some major ingredients were, SARDINES AND FENNEL. I believe it also had pine nuts in the somewhat 'tomato based' mixture that was served over pasta. Ever heard of it? Any ideas?"
Truly Sicilian Macaroni with Sardines, or Maccheroni con le Sarde: John recently wrote, "This may be a tough one as it goes way back and depends upon a young boy's memory. My Sicilian grandmother in Brooklyn, NY was an excellent cook and I remember this dish ... she mostly made it from scratch ... and some major ingredients were, SARDINES AND FENNEL. I believe it also had pine nuts in the somewhat 'tomato based' mixture that was served over pasta. Ever heard of it? Any ideas?"
Artusi's Macaroni with Sardines -- Maccheroni con le Sarde
Maccheroni con le Sarde -- -- Macaroni with Sardines
Maccheroni con le Sarde -- -- Macaroni with Sardines
Pappardelle With Mackerel -- Pappardelle agli Sgombri
Pappardelle With Mackerel, Pappardelle agli Sgombri: Mackerel are quite tasty, and also relatively inexpensive, making this pasta sauce all the more worth making.
Pappardelle With Mackerel, Pappardelle agli Sgombri: Mackerel are quite tasty, and also relatively inexpensive, making this pasta sauce all the more worth making.
Spaghetti And A Fresh Fish and Tomato Sauce
Spaghetti And A Fresh Fish and Tomato Sauce: A quick, easy to throw together summer sauce.
Spaghetti And A Fresh Fish and Tomato Sauce: A quick, easy to throw together summer sauce.
Fusilli Spirale, and a Leek-and-Clam Sauce
Fusilli Spirale, and a Leek-and-Clam Sauce: Leeks are quite delicate, and work very well with clams, supporting rather than overshadowing them.
Fusilli Spirale, and a Leek-and-Clam Sauce: Leeks are quite delicate, and work very well with clams, supporting rather than overshadowing them.
Pipette Rigate and a Shrimp Cream Sauce
Pipette Rigate and a Shrimp Cream Sauce: Shrimp and cream work remarkably well together, and this dish is perfect for a romantic occasion.
Pipette Rigate and a Shrimp Cream Sauce: Shrimp and cream work remarkably well together, and this dish is perfect for a romantic occasion.
Spaghetti with Clams, Mussels, and Lots of Saffron -- Spaghetti con Conchiglie, Cozze e… Tanto Zafferano
Spaghetti with Clams, Mussels, and Lots of Saffron, or: Spaghetti con Conchiglie, Cozze e… Tanto Zafferano: Shellfish have long had a reputation of exciting people's randy feelings. With a bit of planning, one could even make this at the beach, at which point a secluded spot and an air mattress would make things complete.
Spaghetti with Clams, Mussels, and Lots of Saffron, or: Spaghetti con Conchiglie, Cozze e… Tanto Zafferano: Shellfish have long had a reputation of exciting people's randy feelings. With a bit of planning, one could even make this at the beach, at which point a secluded spot and an air mattress would make things complete.
Bigoli with Shellfish -- Bigoli con Molluschi
Bigoli with Shellfish, or Bigoli con Molluschi: Bigoli are thick strands of pasta, which rather resemble the strings of a contrabass. Here's a simple recipe for them from Dino Coltro's La Cucina Tradizionale Veneta; he doesn't give quantities, which means you are on your own; I've given amounts, but if your sense of proportion dictates otherwise feel free to change things.
Bigoli with Shellfish, or Bigoli con Molluschi: Bigoli are thick strands of pasta, which rather resemble the strings of a contrabass. Here's a simple recipe for them from Dino Coltro's La Cucina Tradizionale Veneta; he doesn't give quantities, which means you are on your own; I've given amounts, but if your sense of proportion dictates otherwise feel free to change things.
Clam or Mussel Soup without Tomato -- Zuppa di Vongole o Cozze in Bianco
Clam or Mussel Soup without Tomato, or Zuppa di Vongole o Cozze in Bianco: This is classic, simple Neapolitan fare, and will work well as a first course, served with bread to mop up the drippings.
Clam or Mussel Soup without Tomato, or Zuppa di Vongole o Cozze in Bianco: This is classic, simple Neapolitan fare, and will work well as a first course, served with bread to mop up the drippings.
Capuntini with Baccalà -- I Capunìdde ch'u Baccalà
Capuntini with Baccalà, or I Capunìdde ch'u Baccalà: Capuntini are a South Italian variety of pasta shaped (roughly) like a zito that has been split lengthwise, and this is a classic Christmas Eve dish in Altamura, in Puglia. To serve 6 you'll need:
Capuntini with Baccalà, or I Capunìdde ch'u Baccalà: Capuntini are a South Italian variety of pasta shaped (roughly) like a zito that has been split lengthwise, and this is a classic Christmas Eve dish in Altamura, in Puglia. To serve 6 you'll need:
Spaghetti or Rice in with Tuna Sauce -- Spaghetti o Riso al Tonno
Spaghetti or Rice in with Tuna Sauce, or Spaghetti o Riso al Tonno: This is an old recipe from Versilia, the Tuscan coastal plain north of Pisa, and though it is nowhere near as common as it once was it's well worth rediscovering. It will work equally well over spaghetti, short pasta such as penne, or rice.
Spaghetti or Rice in with Tuna Sauce, or Spaghetti o Riso al Tonno: This is an old recipe from Versilia, the Tuscan coastal plain north of Pisa, and though it is nowhere near as common as it once was it's well worth rediscovering. It will work equally well over spaghetti, short pasta such as penne, or rice.
Spaghetti with Clam Sauce Viareggina Style -- Spaghetti con le Vongole alla Viareggina
Spaghetti with Clam Sauce Viareggina Style, or Spaghetti con le Vongole alla Viareggina: There are innumerable variations on the theme of spaghetti with clams. This calls for live clams (you'll want small-to-medium sized) and is from Viareggio, one of the towns on the Tuscan coastal plain north of Pisa.
Spaghetti with Clam Sauce Viareggina Style, or Spaghetti con le Vongole alla Viareggina: There are innumerable variations on the theme of spaghetti with clams. This calls for live clams (you'll want small-to-medium sized) and is from Viareggio, one of the towns on the Tuscan coastal plain north of Pisa.
Another Fregula Recipe
Another Fregula Recipe, this time with a fish sauce: last year I posted a feature on fregula, a Sardinian fine-grained pasta that's in some ways reminiscent of cuscus.
Another Fregula Recipe, this time with a fish sauce: last year I posted a feature on fregula, a Sardinian fine-grained pasta that's in some ways reminiscent of cuscus.
The Origins of Tiramisu, And Bigoli for Good Friday
Debbie wrote, asking"My son and I are having a debate as to the legend of the origin of tiramisu. We were told that female Venetian lace makers would take a break from their work and have some tiramisu as a "pick me up". Some of the research we have done seems to indicate that it was the Venetian courtesans, not the lace makers, that ate the tiramisu as a "pick me up" Can you shed any light on this matter, or tell us where we could go to find the information on the origin of tiramisu?"
Debbie wrote, asking"My son and I are having a debate as to the legend of the origin of tiramisu. We were told that female Venetian lace makers would take a break from their work and have some tiramisu as a "pick me up". Some of the research we have done seems to indicate that it was the Venetian courtesans, not the lace makers, that ate the tiramisu as a "pick me up" Can you shed any light on this matter, or tell us where we could go to find the information on the origin of tiramisu?"
Ziti with Sardines -- Ziti con le Sarde
Ziti with Sardines, or Ziti con le Sarde: This recipe is from the Marche, and is one of the few the fishermen used to eat: The fishermen who went out to get the catch ate little fresh fish, but rather subsisted on dried octopus and cod, and salted anchovies and sardines. In other words, they sold the choicer elements of their catch, and preserved whatever remained for days when it was too rough to leave port.
Ziti with Sardines, or Ziti con le Sarde: This recipe is from the Marche, and is one of the few the fishermen used to eat: The fishermen who went out to get the catch ate little fresh fish, but rather subsisted on dried octopus and cod, and salted anchovies and sardines. In other words, they sold the choicer elements of their catch, and preserved whatever remained for days when it was too rough to leave port.
Reef Spaghetti -- Spaghetti allo Scoglio
Reef spaghetti, or spaghetti allo scoglio, is made with all sorts of crustaceans and shellfish, and is very popular, especially in festive occasions. Exactly what goes into it depends upon what's available at the fishmonger's, but here's a suggestion.
Reef spaghetti, or spaghetti allo scoglio, is made with all sorts of crustaceans and shellfish, and is very popular, especially in festive occasions. Exactly what goes into it depends upon what's available at the fishmonger's, but here's a suggestion.
Cavatelli with Beet Greens, Scampi and Baby Cuttlefish -- Cavatelli Con Cime di Rapa, Scampi e Calamretti
According to Agricola Slow Food, which published this in a collection of recipes from Abruzzo, the choice of cavatelli as the type of pasta clearly reveals Puglian influence, as does the use of collard greens. They go on to say that the combination of greens and fish is quite common in the Abruzzo region, in part because of barter between farmers and fishermen, and in part because those farmers who had boats would take them out to supplement their incomes.
According to Agricola Slow Food, which published this in a collection of recipes from Abruzzo, the choice of cavatelli as the type of pasta clearly reveals Puglian influence, as does the use of collard greens. They go on to say that the combination of greens and fish is quite common in the Abruzzo region, in part because of barter between farmers and fishermen, and in part because those farmers who had boats would take them out to supplement their incomes.
Fregula with Clams -- Fregula con Cocciula
Fregula are pasta blebs, for want of a better term, and are one of the standard Sardinian pasta shapes. Here you will want fairly fine fregula (bits a 16th of an inch, or 2 mm in diameter). Another option, though not at all Sardinian, would be to use cuscus.
Fregula are pasta blebs, for want of a better term, and are one of the standard Sardinian pasta shapes. Here you will want fairly fine fregula (bits a 16th of an inch, or 2 mm in diameter). Another option, though not at all Sardinian, would be to use cuscus.
Linguini with Anchovies -- Linguine alle Acciughe
This recipe is among those traditionally served on Christmas Eve, though there's no reason to enjoy it only then.
This recipe is among those traditionally served on Christmas Eve, though there's no reason to enjoy it only then.
Spaghetti al Tonno -- Spaghetti with Tuna Sauce
There are many many varieties of tuna sauce for pasta. This one is quick and tomatoey.
There are many many varieties of tuna sauce for pasta. This one is quick and tomatoey.
Spiny Lobster Basket, Cestino all'Aragosta
An elegant lobster-based pasta dish that's perfect for Valintine's Day, or a dinner with close friends.
An elegant lobster-based pasta dish that's perfect for Valintine's Day, or a dinner with close friends.
Macaroni with Cuttlefish, Maccheroni con le Seppie
Cuttlefish can be a delight, and here the presentation is also quite elegant. In short, the perfect dish with which to impress fish-loving friends.
Cuttlefish can be a delight, and here the presentation is also quite elegant. In short, the perfect dish with which to impress fish-loving friends.
Spaghetti with Cuttlefish Calabrian Style, Spaghetti con le Seppie alla Calabrese
You'll need small tender cuttlefish for this pasta, which will serve four as a first course, or two as a main course (with a tossed salad).
You'll need small tender cuttlefish for this pasta, which will serve four as a first course, or two as a main course (with a tossed salad).
Pasta with Sardines, Pasta Ccu Ri Sarde
This springs from a request from Keith, for "an Italian dish that includes, among other things, currants and fresh anchovies tossed with linguine." It sounds intriguing, but I haven't come across it yet. What I have found, in Ottavio Cavalcanti's Il Libro della Cucina e dei Vini di Calabria e Basilicata, is Pasta Ccu Ri Sarde, pasta with fresh sardines. To serve four, you will need:
This springs from a request from Keith, for "an Italian dish that includes, among other things, currants and fresh anchovies tossed with linguine." It sounds intriguing, but I haven't come across it yet. What I have found, in Ottavio Cavalcanti's Il Libro della Cucina e dei Vini di Calabria e Basilicata, is Pasta Ccu Ri Sarde, pasta with fresh sardines. To serve four, you will need:
Spaghetti with Clams in a White Sauce, Spaghetti alle Vongole
Spaghetti with clams is the quintessential summer dish, and is amazingly refreshing on a hot day. Though you can use canned shellfish packed in their juice to make spaghetti alle vongole, live clams are far better. I prefer them in a white (tomato free) sauce because I find that tomatoes overshadow the flavor of the clams.
Spaghetti with clams is the quintessential summer dish, and is amazingly refreshing on a hot day. Though you can use canned shellfish packed in their juice to make spaghetti alle vongole, live clams are far better. I prefer them in a white (tomato free) sauce because I find that tomatoes overshadow the flavor of the clams.
Spaghetti with Canned Tuna, Spaghetti col Tonno
Search Italian Cuisine Spaghetti col Tonno -- Spaghetti with Canned Tuna Fish I first had this sauce during a geological field trip in the Apuan Alps: It had been raining for a week, and we were wet, cold, and miserable. When Marco was done feeding us, we were still wet, still cold, but satisfied. And I still make it when I’m out camping.
Search Italian Cuisine Spaghetti col Tonno -- Spaghetti with Canned Tuna Fish I first had this sauce during a geological field trip in the Apuan Alps: It had been raining for a week, and we were wet, cold, and miserable. When Marco was done feeding us, we were still wet, still cold, but satisfied. And I still make it when I’m out camping.
Spaghetti with Squid Ink, Spaghetti al Nero di Seppia
Squid ink is just what it sounds like -- the ink of the squid, and it adds both a sea tang and a deep black glow to this recipe. You will have to go to a fishmonger who has very fresh fish when you make this.
Squid ink is just what it sounds like -- the ink of the squid, and it adds both a sea tang and a deep black glow to this recipe. You will have to go to a fishmonger who has very fresh fish when you make this.
Spaghetti al Cartoccio Vucciria Style
One of the most spectacular ways of serving pasta is al cartoccio -- boiled, sauced, then wrapped in paper and baked. As a preparation method this may sound odd, but your guests will greet the arrival of the packets at the table with mounting anticipation that will turn to joy as they open them and savor the aromas that burst forth. This is an extraordinarily rich version for a happy occasion.
One of the most spectacular ways of serving pasta is al cartoccio -- boiled, sauced, then wrapped in paper and baked. As a preparation method this may sound odd, but your guests will greet the arrival of the packets at the table with mounting anticipation that will turn to joy as they open them and savor the aromas that burst forth. This is an extraordinarily rich version for a happy occasion.
Shrimp Cartoccio in a Zesty Sauce, Cartoccio di Gamberi in Salsa Piccante
One of the most spectacular ways of serving pasta is al cartoccio -- boiled, sauced, then wrapped in paper and baked. As a preparation method this may sound odd, but your guests will greet the arrival of the packets at the table with mounting anticipation that will turn to joy as they open them and savor the aromas that burst forth. Here, we use shrimp.
One of the most spectacular ways of serving pasta is al cartoccio -- boiled, sauced, then wrapped in paper and baked. As a preparation method this may sound odd, but your guests will greet the arrival of the packets at the table with mounting anticipation that will turn to joy as they open them and savor the aromas that burst forth. Here, we use shrimp.
Spaghetti al Cartoccio
One of the most spectacular ways of serving it is al cartoccio -- boiled, sauced, then wrapped in paper and baked. As a preparation method this may sound odd, but your guests will greet the arrival of the packets at the table with mounting anticipation that will turn to joy as they open them and savor the aromas that burst forth.
One of the most spectacular ways of serving it is al cartoccio -- boiled, sauced, then wrapped in paper and baked. As a preparation method this may sound odd, but your guests will greet the arrival of the packets at the table with mounting anticipation that will turn to joy as they open them and savor the aromas that burst forth.
Spaghetti al Cartoccio
One of the most spectacular ways of serving pasta is al cartoccio -- boiled, sauced, then wrapped in paper and baked. As a preparation method this may sound odd, but your guests will greet the arrival of the packets at the table with mounting anticipation that will turn to joy as they open them and savor the aromas that burst forth.
One of the most spectacular ways of serving pasta is al cartoccio -- boiled, sauced, then wrapped in paper and baked. As a preparation method this may sound odd, but your guests will greet the arrival of the packets at the table with mounting anticipation that will turn to joy as they open them and savor the aromas that burst forth.
Pasta with Smoked Salmon, Paste al Salmone Affumicato
I was recently asked for a recipe for pasta with smoked salmon. Since this is one of the standard Valentine’s Day recipes (the versions printed are often aimed at men) I expected to find one on the Internet. Alas, though I did find several, they were quite elaborate, and almost all involved shrimp, which I find superfluous if the salmon is good. So here is a recipe, off the top of my head, based on a dish of pasta I had many years ago at Il Pantheon, in Rome.
I was recently asked for a recipe for pasta with smoked salmon. Since this is one of the standard Valentine’s Day recipes (the versions printed are often aimed at men) I expected to find one on the Internet. Alas, though I did find several, they were quite elaborate, and almost all involved shrimp, which I find superfluous if the salmon is good. So here is a recipe, off the top of my head, based on a dish of pasta I had many years ago at Il Pantheon, in Rome.
Calamari Sauces
A pair of sauces made with squid, one with ink and one without.
A pair of sauces made with squid, one with ink and one without.
Eggplant Gnocchi: Gnocchetti di Melanzana
Tasty gnocchi made with eggplant, and a zucchini-and-shrimp sauce to go with them that will also be nice over pasta.
Tasty gnocchi made with eggplant, and a zucchini-and-shrimp sauce to go with them that will also be nice over pasta.
Linguine with olive oil, garlic, parsley, pepper, clams...
In Short, Pasta Atomica: Brad O'Connor's variation on Aglio e Olio is now featured in Milanese restaurants.
In Short, Pasta Atomica: Brad O'Connor's variation on Aglio e Olio is now featured in Milanese restaurants.
Bonus Recipe: Spaghetti With Shrimp, Rosemary, and Butter
"Sometimes spur-of-the-moment creations taste the sweetest," writes Erica De Mane.
"Sometimes spur-of-the-moment creations taste the sweetest," writes Erica De Mane.
Angel Hair Pasta with Shrimp & Lemon
A simple recipe that will take about 30 minutes to prepare. I might use slightly thicker pasta.
A simple recipe that will take about 30 minutes to prepare. I might use slightly thicker pasta.
Bucatini With Swordfish, Eggplant, and Mint
"You'll find variations of this brilliant dish on restaurant menus throughout Sicily," says Erica de Mane.
"You'll find variations of this brilliant dish on restaurant menus throughout Sicily," says Erica de Mane.
Cavatelli With Shrimp and Asparagus Purée
"Pasta with shrimp is high on my list of all-time favorite things to eat, so I'm always looking for new ways to combine the two ingredients," says Erica De mane. She certainly has succeeded here.
"Pasta with shrimp is high on my list of all-time favorite things to eat, so I'm always looking for new ways to combine the two ingredients," says Erica De mane. She certainly has succeeded here.
Pasta with Bay Scallops and Bell Peppers
From Minni Geraldi. Looks simple, quick & tasty
From Minni Geraldi. Looks simple, quick & tasty
Scungilli Marinara
A recipe for scungilli (large mollusks in spiral shells -- it calls for canned) cooked in a marinara sauce and served over pasta.
A recipe for scungilli (large mollusks in spiral shells -- it calls for canned) cooked in a marinara sauce and served over pasta.
Shrimp Fra Diavolo
A simple shrimp-and-tomato sauce for pasta that looks nice.
A simple shrimp-and-tomato sauce for pasta that looks nice.
Tomato Sauce With Celery, Anchovies, and Mint
From Erica De Mane.
From Erica De Mane.