Linguine with Crab Meat
At All'onda in Greenwich Village, the chef Chris Jaeckle channels Venice by way of Japan. This pasta dish, which I enjoyed in his restaurant a few weeks ago, sums it up. Fresh pasta with crab meat and...
Author: Florence Fabricant
Bow Ties With Arugula, Olives, Bulgur and Tomato Wedges
Author: Mark Bittman
Perciatelli With Broccoli, Tomatoes and Anchovies
This Southern Italian pasta is inspired by a dish that calls for the light green cauliflower used in Sicily. I love the mix of broccoli, anchovies and olives set off by the sweetness of the currants, but...
Author: Martha Rose Shulman
Pasta Aglio, Olio e Peperoncino
This late-night Roman staple is astonishingly full-flavored. Start the water before you do anything else, because the sauce takes less than 10 minutes start to finish.
Author: Mark Bittman