Linguine

Food Editor: Gina Marie Miraglia Eriquez
Father: Alexander J. Miraglia, Howard Beach, NY
No matter what Italian restaurant we visit, my dad can't seem to resist ordering linguine with clams. Although they're not technically clams, cockles work best in this dish, since they're very small and have tender, sweet flesh. You can identify them by their tiny size (about 1/2 to 1 inch across) and green-tinged shells.

Loren uses a mortar and pestle to pound the ingredients for her pestolike sauce, but we found it much easier to blend them in a food processor.

This lovely and satisfying main course uses light coconut milk, Thai red curry paste and jalapeño chili for lots of flavor and spice.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This Asian-style stew features egg linguine, an easy substitute for Chinese egg noodles. Look for Chinese five-spice powder and hoisin sauce in the spice aisle or the Asian foods section of the supermarket.

Pears and Gorgonzola are a classic combination in Italy; here they team up in a unique pasta recipe. To make this intriguing dish even heartier, toss in some diced ham or cooked chicken.

"My friend Lily Shapiro and I developed this recipe together," says Amy Lesen of Oakland, California. "It has been tested on many friends with great success; the blend of ingredients is just delicious." If you'd like to make your own pasta, our technique video will show you how.

(Pasta allo Scoglio) Tuscany is not famous for its seafood dishes, but fantastic fresh fish and shellfish are available all along the coast. A scoglio is a rocky seashore, and in the traditional pasta allo scoglio, only shellfish from the rugged Mediterranean seaside can be used in the sauce. Many kinds of fish are included in the various renditions prepared up and down the Tuscan coast today. Watch how to clean and prepare shellfish and how to make your own pasta.

Offer a salad of snow peas and sliced radishes in a ginger vinaigrette. End with oranges and almond cookies. Can be prepared in 45 minutes or less.

Canned tuna sparked with lemon and capers creates a superb sauce that complements many pasta shapes — penne, shells, or linguine, to name only a few. I prefer solid-pack tuna in olive oil for the best flavor and texture. I sometimes add a small handful of unpitted black olives — Kalamata or Gaeta — and a large, ripe tomato, seeded and diced, for a delicious variation. Italians would never serve cheese with fish, but you have my permission to break the rules!

From Ristorante Chianti, Geneva, Illinois.

"I got the inspiration for this recipe from a dish we made in a cooking class I took recently," says Tracy McGillis of San Francisco, California. "I added a few twists and came up with my own tasty version."

Add chicken or pork to turn this side dish into a satisfying main course. Chopped roasted peanuts are a nice garnish.

Active time: 20 min Start to finish: 35 min

The low-fat mushroom ragout can also be served over toast points or as a side dish.

The dressing is packed with intense flavors, so only a limited amount of oil is necessary.

Jalapeño and basil add zip to a classic dish.

Perfect before grilled fish or roast chicken.

Larry's inspiration for this soup was a dish that he enjoyed while vacationing in Japan. Look for the oriental sesame oil in the Asian foods section of the supermarket.