pasta

Course: 

BREADCRUMBS

  • 1 tablespoon olive oil
  • ½ cup panko breadcrumbs
  • Flaky salt, such as Maldon or Jacobsen



PASTA

  • Kosher salt
  • ¾ pound spaghetti
  • 1 cup chopped walnuts
  • ¼ cup olive oil
  • 4 cloves garlic, chopped
  • One 2-ounce can anchovy fillets
  • 1 teaspoon crushed red pepper flakes
  • ¾ cup chopped flat-leaf Italian parsley
  • Freshly ground black pepper
  • Grated Pecorino Romano cheese, for serving

 

Spaghetti Antalina

Spaghetti Antalina

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Course: 
  • Pasta with Shrimp in Tomato Cream
  • Kosher salt
  • ¾ pound fusilli
  • 2 tablespoons olive oil
  • 1 pound shrimp, peeled and deveined
  • Freshly ground black pepper
  • 3 scallions, thinly sliced (dark green portion kept separate)
  • 3 cloves garlic, thinly sliced
  • 1 cup heavy cream
  • ½ cup chicken stock
  • ½ cup dry vermouth
  • ½ cup dry-packed sun-dried tomatoes, thinly sliced
  • 1 tablespoon tomato paste
  • 1 cup crumbled feta cheese
  • ¼ cup chopped /lat-leaf Italian parsley
  • ¼ cup fresh basil chiffonade

 

Pasta with Shrimp in Tomato Cream

Pasta with Shrimp in Tomato Cream

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Course: 
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • salt and pepper to taste
  • 1½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, heads and shells reserved
  • 1 cup chicken broth
  • 1 bay leaf
  • 8 ounces vermicelli pasta or thin spaghetti, broken into 1-to 2-inch lengths
  • 1 onion, chopped fine
  • 1 (14.5-ounce) can diced tomatoes, drained and chopped fine
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • ½ teaspoon anchovy paste
  • ¼ cup dry white wine
  • 1 tablespoon chopped fresh parsley
  • Lemon wedges

 

Spanish-Style Toasted Pasta with Shrimp

Spanish-Style Toasted Pasta with Shrimp

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  • 3    large lemons
  • 1    pound (454 grams) green and/or yellow zucchini, scrubbed and trimmed
  • 1    pound (454 grams) small pasta (see headnote)
  • ½    cup (120 ml) extra-virgin olive oil
  • 1    pound (454 grams) large shrimp, peeled and deveined Fine sea salt and freshly ground pepper
  •     Cayenne pepper
  • 2    tablespoons unsalted butter
  • 2    tomatoes, cored and cut into ½-inch pieces (save the juice if possible)
  • ½    cup (20 grams) chopped fresh dill
  • ½    cup (20 grams) snipped fresh chives

Pasta with Shrimp, Lemon, and Herbs



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Course: 
  • Meatballs
  • 3/4 pound ground chicken
  • 2 tablespoons panko breadcrumbs
  • 2 tablespoons grated Pecorino Romano cheese
  • 1 clove garlic, finely chopped
  • 1 large egg, shisked
  • 1/4 cup chopped flat-leaf parsley
  • 1 teaspoon kosher salt

Pasta and Sauce

  • Kosher salt and freshly ground black pepper
  • 3/4 pound mezze rigatoni
  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 large head escarole, cut into 1-inch-wide ribbons
  • 1/4 cup grated Pecorino Romano cheese, plus more for serving

 Pasta with Mini Meatballs & Escarole

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  • 2 pounds large shrimp, peeled and deveined
  • 1 tablespoon salt, plus more to taste
  • 2 tablespoons olive oil
  • 4 tablespoons lemon juice, divided
  • 1/2 cup orzo pasta, cooked according to package directions and drained
  • 2 cups mayonnaise
  • 1/4 cup coarse grainy mustard
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon finely chopped fresh dill
  • 1/4 cup crumbled feta cheese
  • lemon wedges, for garnish

Shrimp and Orzo Salad


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  • 1 cup ricotta cheese
  • 1 cup creme fraiche
  • 1 egg
  • 1 cup grated Pecorino Romano cheese
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon roughly chopped fresh oregano
  • 1 pound sweet or spicy Italian sausage, casings removed
  • One 28-ounce can plus one 14-ounce can diced San Marzano tomatoes
  • 1 pound ziti
  • 5 ounces baby spinach
  • ¾ pound mozzarella, cut into ½-inch pieces

Baked Ziti with Creme Fraiche and Spinach

Baked Ziti with Creme Fraiche and Spinach

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Course: 
  • kosher salt to taste
  • 8 ounces dried linguine
  • ½ cup extra virgin olive oil
  • ½ cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 3 cloves garlic, minced
  • 1 small yellow onion, chopped
  • ⅓ cup white wine
  • 8 mussels, scrubbed and debearded
  • ½ cup halved cherry tomatoes
  • 2 tablespoons unsalted butter
  • 8 large shrimp, peeled and deveined
  • 8 leaves basil, torn, plus more for garnish
  • black pepper to taste
  • ½ cup grated Asiago cheese
  • 4 lemon wedges

Figaretti's Linguine

Figaretti's Linguine

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Course: 
  • Kosher salt and freshly ground pepper 
  • 1 bunch broccolini, about½ lb (250 g), tough ends removed 
  • 12 oz (375 g) orzo 
  • 1½ cups (12 fl oz/375 ml) low-sodium chicken broth 
  • 2 tablespoons unsalted butter 
  • 1 tablespoon olive oil 
  • 2 cloves garlic, minced 
  • 1 lb (500 g) medium shrimp, peeled and deveined 
  • ½ cup (2 ozJ60 g) freshly grated 
  • Parmesan cheese 
  • 2 tablespoons chopped fresh flat-leaf parsley

Orzo with Shrimp and Broccolini

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