Linguine

Crisped tinned octopus, briny capers, and a lot of white wine.

A simply sunny pasta thanks to both zest and juice.

Too much squash on your hands? Never a problem with this silky, creamy, low-effort pasta full of shallots, anchovies, and brown butter hazelnuts.

Kabocha squash is made for purées.

Because nothing says "Thanks for raising me" like a whole roast chicken.

Olive oil–packed tuna can get pricey; we also recommend using deboned canned sardines for this pasta recipe.

Clams vary in brininess and the amount of liquid they’ll release during cooking, so you’ll need to adjust the salt and add pasta water accordingly. To prevent the sauce from getting too salty, we recommend a measured amount of salt for the pasta water. If possible, look for an artisanal dried pasta for this recipe—the rougher surface texture will catch the slippery sauce better.

Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.

If serving at a party, set out the big pot of soup and the garnishes family-style and let guests doctor their own bowls.

Bursting with the big brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.

We wanted a recipe that was a better expression of “primavera,” literally "spring" in Italian. We swapped the oft used tomatoes and angel hair pasta for sturdy linguini and the first of spring’s green offerings.

This squid pasta with fennel recipe is made for breezy summer evenings. All that's missing is the beach house.

No nduja? Just add an extra glug of olive oil along with some red pepper flakes.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

Lighten up your spring dinner routine with bright, seasonal mains—like a light fish chowder, a clever clam pasta, a green-filled galette, and a creamy, nutty romesco.

We give the classic linguine and clams dish an upgrade with roasted almonds.

Almonds are the new breadcrumbs. Their toasty flavor and crunch add just the right contrast to pasta.

Sardines are one of the ocean’s most sustainable superfoods. Because they tend to fall apart, save half for topping the dish just before serving.

This linguine recipe packs a punch from salty kalamata olives and sweet red bell peppers.

The ultimate summer triple threat is this subtly fennel-flavored pasta.