Pasta

SERVES 4-6INGREDIENTS1 lb. salt cod2¼ cups olive oil1 cup fresh bread crumbsKosher salt and freshly ground black pepper, to taste½ lb. fresh black squid-ink linguini (available from Pasta Loioco)1½ tsp. crushed red chile flakes15 cloves garlic, finely chopped1 small bulb fennel, trimmed and grated on the large holes of a box graterZest and juice of 1 Meyer lemonINSTRUCTIONS1. Place cod in a bowl; cover with water. Refrigerate 24 hours, changing water 3 times. Drain, pat dry, remove bones, and cut into 2" pieces. Transfer to a 4-qt. pan with oil. Bring oil to a simmer over medium-low heat. Cook until tender, 18-20 minutes. Transfer cod to a....read more

Pasta is one of our go-to meals to prepare for the whole family: satisfying and crowd-pleasing, it's easy to dress up for a special occasion or dress down for a casual weeknight dinner. From a classic mac and cheese to an elegant garganelli with peas and prosciutto, these 10 accessible pasta recipes will please kids and adults alike. See the gallery of Family-Friendly Pasta Dishes » ....read more

Fini

Italian lunch peas and panchetta #fall

SERVES 4INGREDIENTS1⁄3 cup extra-virgin olive oil1 lb. thawed frozen cooked king crab legs, cut into 3" pieces1 tsp. celery seed3⁄4 tsp. crushed red chile flakes8 leaves fresh basil, plus more for garnish1 large onion, finely chopped4 cloves garlic, smashed2 (28-oz.) cans whole peeled tomatoes, undrained2 tbsp. half-and-half1 lb. lump crabmeatKosher salt, to taste1 lb. spaghettiINSTRUCTIONS1. Heat oil in a 6-qt. pot over high heat. Add crab legs and cook, turning occasionally, about 5 minutes. Transfer crab to a plate. Add celery seed, chile flakes, basil, onions, and garlic to pot; cook, stirring occasionally, until onions are soft,....read more

SERVES 4IngredientsKosher salt, to taste1 lb. pasta, preferably linguine or spaghetti3 tbsp. canola oilandfrac12; lb. shiitake mushrooms, stemmed and thinly slicedandfrac12; tsp. crushed red chile flakes2 cloves garlic, thinly sliced1lb. littleneck clams, washed and soaked for 2 hours2 tbsp. sakeSoy sauce, to tasteandfrac14; cup loosely packed julienned nori2 scallions, thinly sliced diagonallyInstructions1. Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until al dente, about 9 minutes. Reserve andfrac12; cup pasta water. Drain pasta, transfer to a bowl, and toss with 1 tbsp. canola oil; set....read more

SERVES 4INGREDIENTS¼ cup canola oil, plus more for greasing8 oz. fideos (available at mexgrocer.com) or vermicelli noodles, broken into 3" pieces4 canned chipotle chiles in adobo, minced4 cloves garlic, minced1 (15-oz.) can whole peeled tomatoes in juice, crushed½ small white onion, roughly chopped½ cup chicken stockKosher salt and freshly ground black pepper, to taste1 cup crumbled Cotija (available at mexgrocer.com)¾ cup crema (available at mexgrocer.com) or sour cream2 tbsp. minced cilantroINSTRUCTIONS1. Heat oven to 350°. Grease an 8" x 8" baking dish with oil; set aside. Heat oil in a 12" skillet over medium-high heat. Working in....read more