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Step 1
Line a plate with paper towels. In a large frying pan over low heat, warm ¼ cup oil and garlic until fragrant, 4 minutes.Increase heat to medium. Add 3 slices prosciutto to pan, and gently pan-fry 3 minutes, then flip and cook until crisp, about 1 minute more. Transfer prosciutto to prepared plate to drain, and repeat with remaining prosciutto, adding oil as needed. Discard garlic cloves.Reduce heat to low, add butter and tomatoes to pan, and stir to combine. Keep warm.Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, according to package instructions. Use a large spider or tongs to transfer pasta into warm tomatoes.Add about ¼ cup pasta water to pan and toss well to coat. Add salt and ½ cup basil, then season generously with pepper.Serve pasta topped with dollops of ricotta, some shaved Parmigiano and crispy sheets of prosciutto. Finish with a splash of olive oil and remaining ½ cup basil.
Step 2
Pat zucchini rounds with paper towels to remove excess moisture. Line a plate with paper towels.In a frying pan over medium-high heat, warm 1 cup olive oil until it’s nice and hot but not smoking. Working in batches, add zucchini and fry, turning, until golden and crisp on both sides, 7-8 minutes per batch. Transfer fried zucchini to prepared plate. Keep warm.Meanwhile, in another small frying pan over low heat, combine remaining ¼ cup olive oil and shallots and sauté until softened, about 4 minutes, then add garlic and cook another minute or two. Remove from heat.Bring a large pot of lightly salted water to a boil. Add casarecce and cook until al dente, according to package instructions. Reserve about 1½ cups pasta water, then drain pasta in a colander and return it to warm pot.Off heat, add butter to pasta, then stir in shallot-garlic mixture, fried zucchini, lemon zest and basil. Gradually alternate between adding a little cheese followed by a little pasta water, while constantly stirring quite vigorously. (If you dump the cheese in all at once, you could end up with a clump.) Continue to add cheese and as much pasta water as needed to create a creamy emulsion. Some of the zucchini will break up, but that’s what we want. Add a little more pasta water, if needed, to make it glossy, or a splash of the zucchini-infused oil. Season with salt and pepper.Serve pasta topped with a few basil leaves and zucchini blossoms, if using.
Step 3
In a small bowl, combine onions, vinegar and lemon juice, and let marinate while you cook pasta.Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, according to package instructions. Drain pasta in a colander, place in a large bowl and add a splash of olive oil to stop it from sticking together.Add chickpeas, salami, pepperoncini, fontina, radicchio and parsley to pasta, and toss to combine.Whisk ½ cup olive oil, honey, mustard, thyme and salt into onion-vinegar mixture and season with pepper. Pour over pasta and toss to combine.Serve pasta on a platter and season with some cranks of pepper.
Step 4
Make the garlic butter and chile bread crumbs: In a skillet over medium heat, sauté bread crumbs with butter and grated garlic, stirring often, until golden brown, 2-3 minutes. Stir in crushed red pepper flakes, and season with salt and pepper.Bring a large pot of lightly salted water to a boil.Cut off head of each shrimp and set aside. Peel shrimp and discard tails and shells. Use a sharp knife to make a shallow cut lengthwise along the back of each shrimp, and devein by removing the digestive tract with the tip of the knife. Cut each shrimp into three segments.In a large skillet over medium-low heat, melt together butter and olive oil. Add shallots and red pepper flakes, and sauté for a couple of minutes. Add reserved shrimp heads and continue to sauté occasionally pressing down slightly on heads with a wooden spoon to release juices, 4 minutes more. Remove and discard heads and any rogue bits of shell.Increase heat to medium-high, add shrimp and garlic, and sauté until shrimp are just pink, just a couple of minutes. Add wine, lemon zest, lemon juice, chive and ½ cup parsley. Season with salt and pepper. Sauté until wine has reduced by half, 4-5 minutes. Keep warm.Add pasta to boiling water and cook until al dente, according to package instructions. Use a large spider or slotted spoon to transfer cooked pasta to shrimp sauce along with about ½ cup pasta water, and toss to coat. Serve pasta sprinkled with garlic butter and chile bread crumbs and garnished with remaining ½ cup parsley.
Step 5
Bring a large pot of lightly salted water to a boil. Cook pasta until al dente, about a minute shy of the time indicated on the box. Meanwhile, in a large sauté pan or Dutch oven over medium-low heat, melt butter in oil. Add garlic and swirl in pan until fragrant, 1-2 minutes. Add lemon zest and juice.Add 1 cup starchy pasta water, reserved squeezed lemon halves, salt and pepper, and continue to simmer until pasta is ready. Use a spider or tongs to transfer wet spaghetti into lemon-butter sauce.Stir spaghetti until liquid reduces slightly and starts to coat pasta. Remove garlic and lemon halves, squeezing out any remaining juice before discarding.Off heat, alternate between adding Parmigiano and at least another ½ cup pasta water, while continually stirring or tossing, until spaghetti is creamy and saucy.Remember, you can always loosen the pasta with a splash of warm pasta water if needed.To serve, sprinkle with chives. Finish with more grated Parmigiano and generous cranks of black pepper.
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