Part 10 (1/2)

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.

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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.