Molto Gusto_ Easy Italian Cooking - Mario Batali [27]
Linguine with Cacio e Pepe
Linguine with Lemon
Linguine with Mussels & Saffron
Linguine with Squid & Its Ink
Linguine with Zucchini & Bottarga
Linguine with Clams
Penne with Pomodoro Cotto & Crudo
Penne all’Arrabbiata
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 butter
1 pound dried linguine
½ 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 butter in another large pot and heat over medium-low heat until the butter melts. Remove from the heat.
Drop the pasta into the boiling water and cook until just al dente. Drain the pasta, reserving about ½ cup of the pasta water.
Add the pasta and ¼ 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
3 garlic cloves, thinly sliced
1 tablespoon hot red pepper flakes
1/3 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 2/3 cup of the pasta water.
Add the pasta and 1/3 cup of the reserved pasta water to the mussel broth and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Add the mussels and toss gently until warmed through. Serve immediately.
Linguine with Squid & Its Ink
SERVES 6 · PHOTO PASTA
Kosher salt
6 tablespoons extra virgin olive oil
5 garlic cloves, thinly sliced
½ cup dry white wine
¼ pound cleaned calamari
2 tablespoons squid ink (see Sources)
1 pound dried linguine
1/3 cup coarsely chopped fresh Italian parsley
½ lemon
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 heat, stirring, until the garlic is softened, about 1 minute. Add the wine, bring to a boil, and boil until reduced by half. Add the calamari and cook, stirring, until just tender, 2 to 3 minutes. Whisk in the squid ink and remove from the heat.
Drop the pasta into the boiling water and cook until just al dente. Drain,