Tag Archives: Italian Recipe

Rich seafood linguine with saffron sauce recipe

There many ways to prepare a delicious pasta with seafood and other fishy ingredients. You can use mussels and clams or crab meat and shrimp or salmon and other fish meat. The important thing is to combine the ingredients in the best way possible, adding a little sauce to enrich the dish and a nice, personal touch to make it special.

The last weekend I was craving (as usual) for some nice pasta. I had at home some canned crab meat, some caviar (the cheap one you can easily find in supermarkets) and surimi and decided to combine all of them in a rich seafood linguine with saffron sauce with the addition of some already-cleaned shrimps.

The preparation is very easy and takes a little longer than the time to cook the linguine. Just put some olive oil in a hot pan with some garlic and parsley (either fresh or dry). Add the shrimps and let them cook on a medium-high heat. The shrimps are done when they completely change color.

Once the shrimps are cooked, add the crab meat and the surimi you have previously sliced. You do not need to cook them since they are usually pre-cooked and just need to warm them up. During this process you should add some spoons of white whine, that will enhance the dish flavors.

At this point you should have your pasta already boiling and you should add some spoons of the boiling water to the seafood mixture, together with some saffron powder and nutmeg. Stir the seafood well and add some butter or cream to make it creamer.

Do not fry the cream or the butter. You just need to keep them warm to welcome the linguine once ready. You may add some chilly or black pepper if you like and a handful of parmesan (I like cheese on top of seafood but it is up to you).

Once the linguine are ready, dry them and put them in the pan. Mix well and plate them hot. On top of each dish, add a spoon of the cheap caviar you have found in the supermarket and serve to your guests.

Seafood Linguine

The rich seafood linguine with a delicate saffron sauce are a superbly delicious dish

Pasta Carbonara Personal Recipe

Spaghetti alla Carbonara with 4 cheese with love!

Every time I post a photo or I discuss about the perfect “pasta alla carbonara” recipe with friends, it ends up in a fight and a general scorn. Should I use the whole egg or just the yolk? Should I put pepper or nutmeg? Should I use sliced “pancetta” (bacon) or the cubes one? And many more.

Once a chef friend told me that the carbonara should be creamy, hence I should use only the yolk with a little cream avoiding to cook the mixture in the pan and adding an handful of parmigiano on top. I don’t like to waste the egg white and therefore I usually use the entire egg. I do not have a fix recipe since I adapt it in relation to the food I have available in the fridge.

What is sure is that we are going to use eggsbacon (preferably smoked) and parmesan cheese. Remember that you shall not use onions in the carbonara pasta.

Pasta Carbonara Recipe

Pancetta (bacon) has to slowly fry in its fat. Do not add any oil or butter for an unaltered bacon taste.

Yesterday I was craving for a deliciously creamy ‘spaghetti alla carbonara’ and opted for one of my favourite invented recipes. I used sliced bacon, not smoked but natural, spaghetti, parmesan cheese, kashkaval, brie cheese and another soft cheese I had in the fridge.

I chopped the 100g ‘pancetta’ I have found in Waitrose supermarket and warmed it up in a pan without oil or butter until crispy.

From time to time I added little water from the pot where the pasta was cooking. It helps extracting and distributing the bacon flavour in the pan. You can sprinkle it with little wine if you prefer, like a dry white wine for instance.

Pasta Carbonara Personal Recipe

My Spaghetti alla Carbonara with four cheese are a bit heavy, not really Italian but super good.

While the bacon is frying and the pasta is cooking, you should put in a cup one egg every 150g of pasta, some olive oil, salt, a pinch of pepper or nutmeg, grated parmesan and cubes of easy-to-melt-cheeses. You shall mix everything together even  though you won’t obtain a perfect mix. Once the spaghetti are cooked, you shall dry them and toss them in the pan with the bacon. Toss with the heat on medium. This operation will help the pasta to absorb the bacon fragrance. After you have tossed the pasta few times, add the eggs mix and toss again until the cheese is melted and the pasta evenly covered by the right proportion of eggs, cheese and bacon. Mmmm . . .yummy.

Recipe Corner: Spaghetti with Caviar and Lemon Aroma

I am very lucky since my partner got a nice present from an Ukrainian friend: a jar of excellent caviar, not the beluga one, very expensive and superb in taste but though a very good one. I was thinking: what shall I do with this excellent caviar? I discarded the appetizer option since it was a shame to waste such a good ingredient with toasted bread and spreadable cheese. At last I had a brilliant idea: let’s make some spaghetti with caviar and lemon aroma.

I tried to make them also with regular, cheap looks-like caviar, and the result was good.

The recipe is super easy and it takes slightly less than the time required to cook the spaghetti.

Just take a pan, big enough to contain the amount of spaghetti you want to cook. Put some butter in the pan and melt it at a very very low heat. I prefer to use salty butter, but also the unsalted one is alright. Remember that the butter should not fry. If you want to make the lemon sauce lighter, you can add some olive oil and reduce the quantity of butter used.

For the quantities, it really depends on your taste. I used something light 20 grams of butter for 300g of spaghetti, but I have added 3 table spoons of olive oil in the mix.

Once all the butter is melted, add some lemon zest. Not too much otherwise your dish will be too citric. Mix it with the butter sauce and let the lemon release its juices in the pan. Do not fry the lemon. You can add a pinch of nutmeg and salt (if the butter is unsalted) to make it even tastier.

If you want to have the sauce a bit creamer, you might add some grated parmesan (I prefer Grana Padano) and let it melt in the sauce.

Once the spaghetti are cooked, mixed them with the sauce and then add one or two spoon of caviar and mix well.

The pleasant lemon aroma is simply and perfectly conjugating with the caviar delicateness.

Spaghetti with Caviar and Lemon Aroma

An easy recipe, delicate for sophisticated tastes.

Recipe Corner: Spaghetti Aglio Olio e Peperoncino (Garlic Olive Oil and Chilly)

You might believe it or not, but in Italy we have a quite common tradition to have a midnight Spaghettata (Spaghetti festival) with friends during summer time, to celebrate a successful event organized or simply after a party. Since it is late in the night and there is not much time to prepare a complicated condiment, the most commonly prepared dish is Spaghetti Aglio Olio e Peperoncino (Spaghetti with garlic, olive oil and chilly).

This dish is super easy to prepare and gives you a blast of taste and energy. The presence of chilly, moreover, makes this plate suitable to fight against flue and other similar infections.

We can make it in 10 minutes, just the time to cook the spaghetti. Just put extra virgin olive oil in a pan and heat it. Once it is hot put in the pan some garlic cloves and let them brown. I usually use 2 cloves per person but you are free to follow your taste buds.

Once the cloves are golden color, remove them from the oil and add the chilly, preferably the fresh small red chilly peppers from southern Italy that you have sliced in advance. If you do not have fresh chilly peppers, you can use the dry flakes or powder. Just remember that the powder will burn quickly and its flavor will be stronger in the oil.

Pay attention to two things: wash thoughtfully your hands after having cut the peppers and keep the heat on low/medium to avoid the chilly, rich in water, to violently react in the oil. You shall just let the peppers release their flavor in the oil. No need to cook or burn them. How much chilly to add? It is entirely upon you and your taste as well as the choice to leave the peppers inside the oil (as I do) or remove them (this option is not possible if you use the powder).

If you we have planned the cooking session at the perfection, at this time we should have the spaghetti cooked and ready to be drained. Once you have done so, put them in the pan with the oil and let them “fry” a bit with moderate to high heat, continuously tossing them.

At my place, we add at the “frying” spaghetti an handful of bread crumbs that will make your pasta even crunchier.

Serve hot with a handful of grated Parmesan cheese on top.

Speghetti Aglio Olio e Peperoncino

Spaghetti Aglio e Olio are the easiest one to be prepared by also the tastiest. I have used chilly flakes this time.

Recipe Corner: Spaghetti with shrimps and zucchini

A easy recipe to prepare a tasty pasta with very little effort. I usually prepare it with prawns or shrimps and sometimes with salmon.

Ingredients for 2 people

1 Zucchino Trombetta (aka Tromboncino squash), some surimi or crab meat, 50/80g of frozen shrimps (or better the fresh ones if available) and 160g of  spaghetti, extra virgin olive oil, salted butter, garlic, parsley, a pinch of salt, nutmeg, chilli, two spoons of milk and white wine.


Wash the zucchini and cut them in small cubes and slice the surimi while the frozen shrimps are boiling. Heat some olive oil in a pan with garlic and parsley and add the zucchini with a little water and a pinch of salt. Let them cook slowly, sprinkling a bit of white wine from time to time. Once the zucchini are cooked (they should be soft at the touch), add the boiled shrimps and brown them together. Add a pinch of salt, nutmeg and chilli and toss from time to time adding some wine when they seem to be to dry. After few minutes (let’s say around 5), add the surimi, two spoons of milk (it helps in creating a creamy sauce without the use of cream), some salted butter and a handful of Grana Padano to render creamy the seasoning.

You can adjust the quantities of the various ingredients at your taste. You can add some cream or ricotta cheese if you want the pasta more yummy, instead of the milk. It will be a bit heavier but tastier.

Spaghetti with prawns and zucchini by (C) ANDREADETTO

Rich and tasty spaghetti with zucchini and shrimps

Dry the cooked spaghetti and mix them with the seasoning in the hot pan. Serve hot with a nice glass of white wine.

Recipe Corner: Pasta with Prosciutto e Funghi (Mushrooms and Ham)

Sometimes I arrive home after an intense working day and I crave for some nice pasta for dinner, easy to cook and scrumptious. Other times, it happens to have friends for dinner and little time to cook even though there is the desire to prepare something unusual and unexpected.

In these situations, one of my favourite recipes is Pasta with Funghi e Prosciutto (Mushroom and Ham), just like the famous pizza.

All you need is (quantities for 2 people): 160g of pasta, a thin slice of cooked ham (Prosciutto Cotto in Italian), 3 champignon mushroom or equivalent, parsley, garlic, a pinch of salt and some white wine, Parmigiano cheese to add the finishing touch.

It is very easy to proceed: slice the mushrooms and put them in a pan where you have already browned some garlic and parsley in olive oil. Add some salt and a few ml of water in order to let the mushroom cook. Once cooked (they reduce in size and become tender) you can add some white wine to enhance the taste. Just remember that the wine shall be quickly vaporized. Add garlic, parsley and/or some vegetable stock to reach the desired taste, however keep in mind that the ham might be salty, hence you might prefer to add some condiment on a later stage.

Shred the ham in tiny pieces and add theme to the mushrooms once the pan is not any longer hot. Note that you do not have to fry or cook the ham but you just need to get the mix warm!!

Mix the two ingredients while the pasta is cooking and then add the pasta to the mushrooms and ham condiment. Sprinkle some parmesan on top and serve.
If the pasta looks dry, add some olive oil.

Recipe corner: Paccheri (Pasta) with lentils and wild mushrooms

Paccheri (Pasta) with lentils and wild mushrooms

Time required: 25 Minutes

Ingredients for two people:

160-200g Paccheri (or Tortiglioni or another kind of short Italian Pasta), 50/100g of wild mushrooms (champignon, porcini or other), half can of plain lentils (100g approx), 3 tablespoons olive oil, 1 handful parsley (fresh or dried), garlic, a teaspoon nutmeg, chilli and pepper if you like, 1 handful grated Parmigiano (Italian parmesan cheese), a pinch of salt, 20g of salted butter, a tablespoon of milk and a small glass of white wine (optional).


Brush off any dirt from the mushrooms with a pastry brush or a tea towel. Slice the mushrooms in tiny pieces. Put the olive oil in a pan together with the garlic and the parsley, brown them for few seconds and then add the mushrooms. Let them cook slowly for few minutes, tossing from time to time and adding a punch of salt. Then turn up the heat and add a part of the white wine. When the wine dries you can add some water until the mushrooms are almost cooked. At that point add the washed lentils, half glass of water, a pinch of pepper, nutmeg and chilly (if you like it) and cook at low heat mashing a part of the lentils and mushrooms with a fork. When the lentils and mushrooms are cooked, cook fast increasing the heat for 3 to 4 minutes adding the remaining wine and simmering until it will be almost evaporated. Then turn the heat off, add  the milk, a part of Parmigiano, the salted butter and a bit of crude olive oil. Toss and season, to taste.


Drain the pasta you cooked ‘al dente’ meanwhile and add it to the seasoning in the pan. Toss gently, coating the pasta with the mushrooms and lentils cream and their flavor.

Serve, sprinkling the remaining Parmesan on the top.