Meanwhile, set another large pot over medium heat, add the pepper, and toast, stirring, until fragrant, about 20 seconds. Add the oil and b.u.t.ter and stir occasionally until the b.u.t.ter has melted. Remove from the heat.

Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about cup of the pasta water.

Add cup of the reserved pasta water to the oil and b.u.t.ter mixture, then add the pasta and stir and toss over medium heat until the pasta is well coated. Stir in the cheeses (add a splash or two more of the reserved pasta water if necessary to loosen the sauce) and serve immediately, with additional grated Parmigiano on the side.

[image]

Linguine with Cacio e Pepe [image]

Linguine with Lemon [image]

Linguine with Mussels & Saffron [image]

Linguine with Squid & Its Ink [image]

Linguine with Zucchini & Bottarga [image]

Linguine with Clams [image]

Penne with Pomodoro Cotto & Crudo [image]

Penne all"Arrabbiata [image]

Penne alla Puttanesca

Linguine with Lemon SERVES 6 PHOTO PASTA.

4 lemons, preferably Meyer or Sorrento Kosher salt 6 tablespoons extra virgin olive oil 4 tablespoons unsalted b.u.t.ter 1 pound dried linguine cup freshly grated Parmigiano-Reggiano, plus extra for serving Grate the zest and squeeze the juice from 2 of the lemons. Using a sharp serrated or other knife, cut off the tops and bottoms of the remaining 2 lemons to expose the flesh. Stand each lemon upright on the cutting board and cut away the peel and white pith in strips, working from top to bottom and following the natural curve of the fruit. Hold the fruit over a bowl to catch the juices and cut down along the membranes on either side of each section to release it, letting the sections drop into the bowl.

Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.

Meanwhile, combine the lemon zest, juice, olive oil, and b.u.t.ter in another large pot and heat over medium-low heat until the b.u.t.ter melts. Remove from the heat.

Drop the pasta into the boiling water and cook until just al dente. Drain the pasta, reserving about cup of the pasta water.

Add the pasta and cup of the reserved pasta water to the lemon juice mixture and stir and toss over medium heat to coat the pasta well. Stir in the lemon sections and cheese (add a splash or two more of the reserved pasta water if necessary to loosen the sauce) and serve immediately, with additional grated Parmigiano on the side.

Linguine with Mussels & Saffron SERVES 6 PHOTO PASTA.

Kosher salt 1/3 cup extra virgin olive oil cup extra virgin olive oil 3 garlic cloves, thinly sliced 1 tablespoon hot red pepper flakes 1/3 cup dry white wine cup dry white wine 2 pounds PEI or other small mussels, scrubbed and debearded 1 cups Oven-Dried Tomatoes (Insalata), halved Pinch of saffron threads 1 pound dried linguine Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.

Meanwhile, combine the oil and garlic in another large pot and cook over medium-high heat, stirring, just until the garlic is softened, about 1 minute. Add the red pepper flakes, wine, and mussels, cover, and steam until the mussels open, about 4 minutes; transfer the mussels to a bowl as they open. Stir the tomatoes and saffron into the mussel broth and remove the pot from the heat.

Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about 2 2/3 cup of the pasta water. cup of the pasta water.

Add the pasta and 1 1/3 cup of the reserved pasta water to the mussel broth and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Add the mussels and toss gently until warmed through. Serve immediately. cup of the reserved pasta water to the mussel broth and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Add the mussels and toss gently until warmed through. Serve immediately.

Linguine with Squid & Its Ink SERVES 6 PHOTO PASTA.

Kosher salt 6 tablespoons extra virgin olive oil 5 garlic cloves, thinly sliced cup dry white wine pound cleaned calamari 2 tablespoons squid ink (see Sources) 1 pound dried linguine 1/3 cup coa.r.s.ely chopped fresh Italian parsley cup coa.r.s.ely chopped fresh Italian parsley lemon Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.

Meanwhile, combine the oil and garlic in another large pot and cook over medium heat, stirring, until the garlic is softened, about 1 minute. Add the wine, bring to a boil, and boil until reduced by half. Add the calamari and cook, stirring, until just tender, 2 to 3 minutes. Whisk in the squid ink and remove from the heat.

Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about cup of the pasta water.

Add the pasta and cup of the reserved pasta water to the sauce, stirring and tossing over medium heat, then cover and steam together over low heat for 2 minutes. Add a splash or two more of the reserved pasta water if necessary to loosen the sauce, stir in the parsley, and add a squeeze of lemon juice, or to taste. Serve immediately.

Linguine with Zucchini & Bottarga SERVES 6 PHOTO PASTA.

Kosher salt cup extra virgin olive oil 1 medium red onion, halved lengthwise and thinly sliced 3 garlic cloves, sliced 8 ounces zucchini, halved lengthwise and cut into 1 1/3-inch-thick slices 8 ounces yellow squash, halved lengthwise and cut into 1 1/3-inch-thick slices Maldon or other flaky sea salt 1 to 2 teaspoons hot red pepper flakes 3 large fresh mint sprigs, leaves removed and torn into 2 or 3 pieces each 1 cups Pom strained tomatoes, simmered until reduced by half 1 pound dried linguine cup coa.r.s.e fresh bread crumbs, fried in olive oil until golden brown (see Glossary) A small piece of bottarga di mugine (see Sources) Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.

Meanwhile, heat the olive oil in another large pot over medium heat until hot. Add the red onion and cook, stirring, occasionally, until softened and golden brown, 8 to 10 minutes. Add the zucchini and yellow squash, season with Maldon salt, and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the red pepper flakes, half the mint, and the tomato sauce and remove from the heat.

Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about cup of the pasta water.

Add the pasta and cup of the reserved pasta water to the sauce and stir and toss gently over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Transfer the pasta to a serving bowl and scatter the bread crumbs and the remaining mint over the top. Using a Microplane or other rasp grater, grate lots of bottarga over the top. Serve immediately.

Linguine with Clams SERVES 6 PHOTO PASTA.

Kosher salt 6 tablespoons extra virgin olive oil 3 garlic cloves, minced 6 tablespoons dry white wine 1 tablespoon hot red pepper flakes 1 pound small clams, such as Manila, or c.o.c.kles, scrubbed 1 pound dried linguine 1/3 cup coa.r.s.ely chopped fresh Italian parsley cup coa.r.s.ely chopped fresh Italian parsley Bring 6 quarts water to a boil in a large pot and add 3 tablespoons kosher salt.

Meanwhile, combine the oil and garlic in a large pot and cook, stirring, over medium-high heat untl the garlic is softened, about 1 minute. Add the wine, red pepper flakes, and clams, cover, and cook, shaking the pot occasionally, until the clams open, about 5 minutes; transfer the clams to a bowl as they open. Remove the pot from the heat.

Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about cup of the pasta water.

Add the pasta and cup of the reserved pasta water to the clam broth and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the clams, with their juices, and toss until just heated through. Stir in the parsley and serve immediately.

Penne with Pomodoro Cotto SERVES 6 PHOTO PASTA.

Kosher salt 6 tablespoons extra virgin olive oil 4 large garlic cloves, thinly sliced 2 cups Pom chopped tomatoes Maldon or other flaky sea salt and freshly ground black pepper 1 pound penne Freshly grated Parmigiano-Reggiano for serving Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.

Meanwhile, heat 3 tablespoons of the olive oil in another large pot over medium heat until hot. Add the garlic and cook just until lightly golden, 1 to 2 minutes. Add the tomatoes, reduce the heat to medium-low, and cook, stirring for 5 minutes. Season with Maldon salt and pepper to taste and remove from the heat.

Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about cup of the pasta water.

Add the pasta and cup of the reserved pasta water to the tomatoes and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the remaining 3 tablespoons oil and serve immediately, with grated Parmigiano on the side.