2-3 scallions, finely sliced and shredded 1 chile, seeded and chopped 1 garlic clove, chopped 4 tablespoons unsalted butter Sea salt and pepper 1 cup dry white wine 1 pound, two ounces fresh spaghetti ...

Place hot, drained pasta in a large serving bowl. Add about 1/4 to 1/2 cup of water to sauce in pan and cook for a few minutes to combine. (The starchy, salty water will help the sauce thicken and ...

Heat the oil in a very large nonstick skillet, then add the onions and garlic. Saute until golden, about 10 minutes. Add the tomatoes, wine, oregano, crushed pepper, salt, sugar and ground pepper ...

In a large bowl, combine the tomatoes, scallions, capers, basil, oregano and garlic. Toss well, then add the vinegar, oil and mozzarella. Toss again to mix. Season with salt and pepper, then let ...

I recommend mastering linguine with clam sauce. It’s a classic for a reason. I’m partial to making the dish “in bianco,” meaning a “white” sauce that’s really a transparent sauce of clam juices mixed ...