Pasta with sardines is a classic Italian dish called pasta con le sarde. It might sound like something you’d concoct in a dorm room after midnight. I can assure you it’s not.
Pasta, Risotto, Gnocchi
Mushroom Ravioli
I started making mushroom ravioli many years ago, when I began seriously hunting mushrooms. These little parcels of love pack a ton of flavor, and are best served simply, with an herb or two, maybe some additional fresh mushrooms, and lots of butter or good olive oil. You’ll notice the pasta is brown. That’s because
Crab Pasta
Sometimes simple is best. That’s the case here with this simple crab pasta.
Pasta Primavera
Classic pasta primavera the way Le Cirque used to make it back in the 1980s: Angel hair with fresh spring vegetables and cream.
Shrimp Risotto
A classic Italian shrimp risotto that uses saffron, some peas and lots of butter. It screams spring, even in winter.
Agretti
How to cook agretti, the Italian vegetable that also goes by monk’s beard and is Salsola soda in Latin. Agretti is easy to grow, too.
Linguine with White Clam Sauce
As a Jersey boy, this classic Italian-American pasta dish was one of my favorites: Linguini with white clam sauce. Clams, herbs, olive oil and lotsa garlic!
Pigeon, Dove or Duck Ragu
This is a long-simmered, intensely flavorful sauce for doves, pigeons, ducks, or sharp-tailed grouse.