Best Italian Pasta Recipes

How To Make Ragu, According To Three Real Italian Nonnas | HuffPost

Long before ragù was a ubiquitous brand of spaghetti sauce in a jar, it was ―and is ― the basis for untold volumes of Italian goodness, from tagliatelle a ragù to lasagna to gnocchi to supplì, deep-fried rice balls stuffed with meat sauce whose mere existence is perhaps proof that a higher power actually exists.


Linguine Vongole



Linguine Vongole is a very popular Naples pasta originated in the Campania region.  I find it prepared two ways, with tomatos or without.

Here is a recipe that is without and one with for your review.

About cleaning and eating clams

This recipe calls for live clams. Here are some important safety tips.

Never buy a clam that's open or cracked.
Never eat a clam that won't open after cooking.
Cook clams within 24 hours of purchasing.
Always brush clams clean before cooking.


Linguini vongole white 

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Aglio Olio


Aglio Olio


There is beauty in the simplicity of this classic pasta dish Spaghettini Aglio e Olio.  The clean flavor of the garlic and herbs ring true for those who prefer to taste and bite of pasta but don't want a sauce to overwhelm the experience.

Feel free to modify this recipe and add chicken or shrimp to the saute pan as well, or keep it simple.

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alla Puttanesca

Alla puttanesca

Alla Puttanesca

Dong some reading as well as what I learned from family, it is pasta "Whores Style".  Ok....I didn't know that prostitutes were known for their cooking.  But check out Wiki for some interesting reading.

I use to think of it as what was in the refrigerator just thrown together.  You know like a bunch of left over stuff sauteed in a pan then tossed with pasta.  After a while it became more standardized with these ingredients.

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