• 1 12-ounce salmon fillet 

• scant 1 cup dry white wine 
• a few fresh basil sprigs, plus extra basil leaves, to garnish 
• 6 ripe Italian plum tomatoes, peeled and finely chopped 
• 2/3 cup double cream 
• 12 ounces fresh or dried spaghetti
• 4 ounces peeled cooked shrimp
• salt and ground black pepper to taste 

Shrimp and Salmon with Pasta

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• 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

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• 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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• 6 quarts hot water
• ¼ cup vegetable oil
• 3 tablespoons salt
• 1½ pounds fresh spaghetti, or 1 pound dry
• ¾ pound (3 sticks) unsalted butter, in all
• 2½ cups tasso (preferred) or other smoked ham (preferably Cure 81), about 11 ounces, thinly sliced and cut into ½-inch squares
• 1½ cups very finely chopped green onions
• 3 cups heavy cream
• 3½ dozen shucked oysters in their liquor, 
 about 1 pound (we use medium-size ones)
• Finely chopped fresh parsley

Tasso and Oysters in Cream on Pasta

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• 1 tablespoon extra virgin olive oil 
• 1/2 pound baby bella mushrooms, thickly sliced
• 2 cups sliced (1/2-inch-thick) green onions
• 1 cup sun-dried tomatoes, cut into strips
• 2 pounds leftover grilled sirloin, thinly sliced 
• ¼ cup dried garlic
• 2 tablespoons seasoning sauce or steak sauce
• 1(16-ounce) jar alfredo sauce,heated
• 1 pound fettuccine, cooked al dente according to package directions 
• 1 cup grated Parmesan cheese

Grilled Sirloin Alfredo

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• ½ pound fusilli, rotelle (wagon wheel) or other medium pasta shape
• 1 pound large shrimp (26 to 30 count), peeled and deveined
• 1¼ cup frozen shelled edamame or frozen peas
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons light mayonnaise
• 1 lemon, Zest of
• 2½ tablespoon lemon juice
• 1 clove finely chopped garlic
• ¾ teaspoon fine sea salt
• pinch cayenne pepper
• 3 cups baby spinach leaves
• ⅔ cup chopped fresh dill

Dilled Shrimp Pasta Salad

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• 6 heirloom or other vine-ripened tomatoes (about 2 pounds)
• 6 fresh basil leaves, chopped
• 2 garlic doves, minced
• Pinch of julienned flesh flat-leaf parsley
• 1 pound fresh or dried capeilini
• Kosher salt and freshly ground black pepper
• 6 tablespoons extra virgin olive oil

Rick Tramonto's Capellini with Summer Tomatoes

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• 1 pound dried spaghetti, cooked according to package directions, drained
• 2 tablespoons olive oil
• 6 ripe Italian plum timatoes, chopped
• 1 teaspoon sugar
• 1 2-ounce jar anchovies in olive oil, drained
• 4 tablespoons dry white wine
• 1 7-ounce can tuna in olive oil, drained
• 1/2 cup pitted black olives, quartered lengthwise
• 4 1/2 ounces fresh mozzarella, drained
• salt and pepper to taste
• fresh basil leaves, for garnish

Spaghetti with Tuna, Anchovies, Olives, and Mozzarella

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• 6 tablespoons extra-virgin olive oil
• 1 yellow onion, chopped
• 1 small carrot, peeled and chopped
• 1 small celery stalk, chopped
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/2 pound lean ground beef
• 1/2 cup dry red wine
• 1 pound plum tomatoes, peeled, seedeed and chopped
• salt and pepper to taste
• about 1/2 cup beef broth
• 1 pound penne pasta
• 2 tablesppons coarse salt
• 2 tablespoons unsalted butter
• grated Parmesan

Penne Strascicate

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• 2 35-ounce cans Italian plum tomatoes (preferably San Marzano)
• 1/4 cup extra-virgin olive oil
• 2 medium yellow onions, diced (about 2 cups)
• 6 to 8 cloves garlic, peeled and chopped fine
• 5 to 6 meaty pork neck bones (about ¾ pound)
• 1 pound ground beef
• 1 pound ground pork
• Salt
• 4 bay leaves

• 1 ½ teaspoons dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
• ¾ cup dry white wine
• ⅓ cup tomato paste
• 3 to 4 cups hot water

Lidia's Italian-American Pasta Sauce

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