Italian Recipes

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Fettuccine With Mussels

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Fettuccine, With White Truffles

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Mussels With Linguine

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Fresh Tomato Sauce For Fettuccine

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Fresh Linguine

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Fettuccine With Shiitakes, Tomatoes And Rosemary Cream

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Spaghetti With Parmesan Cheese

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Spaghettini With Spicy Lentil Sauce

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Clams With Linguine

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Forest Fettuccine

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Green Garlic Caesar Salad With Anchovy Croutons

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Creamy Fettuccine

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Linguine With Shrimp and Asparagus

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Fettucine With Salsa Cruda

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Pasta With Red Onion And Mace

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Linguine With Lentils And Prosciutto

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Broccoli "Pesto" And Linguine

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Pear and Parmesan Salad

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Linguine With Scallops

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Igor's Tuscan Grilled Chicken

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Roast Chicken Vermentino

This rich, delicious roast uses the broth from rehydrated mushrooms for extra flavor. Porcinis aren’t a necessity, but pick some up if you can. You’ll be glad you did. Pair this with a nice salad and the leftover wine for an excellent evening.

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Pesce in Saor (Venetian marinated fish)

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Spaghetti With Clams

For me, spaghetti with clams has to be ''white,'' which is to say without a tomato in sight -- and actually the first time I ate it this way was not in Italy but in one of my favorite Italian restaurants in New York, Da Silvano. This was a very long time ago, and I've been hooked ever since. I have specified amounts for a single portion here, because I feel cooking food you love is never something that should be reserved for company. Besides, this is quick and easy to make, and it's important sometimes to give yourself the treat of the perfect supper alone.

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Roasted Tomato, Mozzarella and Pesto Calzones

The secret to crispy calzones: Bake them in a very hot oven, and use drier ingredients in the filling to prevent the dough from becoming soggy. Slow-roasting the tomatoes for the filling concentrates their flavor and pulls out their juices, while pesto adds punch without contributing too much moisture. Fresh mozzarella is just right for many things, but it’s too wet for a calzone, so use drier whole-milk mozzarella instead. If you prefer to use store-bought pizza dough, you’ll need three (8-ounce) balls for this recipe.