Linguine
Linguine with Red Bell Peppers and Kalamata Olives
By The Bon Appétit Test Kitchen
Linguine with Baby Heirloom Tomatoes and Anchovy Breadcrumbs
Making your own coarse fresh breadcrumbs takes just a minute; see "Test-Kitchen Tip" at the end of the recipe for the how-to.
By The Bon Appétit Test Kitchen
Linguine with Bay Scallops, Fennel, and Tomatoes
Light and fresh, this pasta dish is brightened with a squeeze of lemon juice. A V-slicer is the ideal tool for thinly slicing the fennel. For an even healthier option, try using whole wheat pasta.
By The Bon Appétit Test Kitchen
Lemon-Parsley Linguine
By Maria Helm Sinskey
Black and Orange Halloween Pasta
Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween? Tossing it with pumpkin-hued vegetables lusty with garlic and hot pepper might seem like hobgoblin overkill, except that the flavors work well together. Really well. So much so that you'll be making this pasta combination again and again, long after the jack-o-lanterns have disappeared.
By Melissa Roberts
Noodles with Stir-Fried Tofu and Broccoli
Look for Asian noodles in natural foods stores as well as in the Asian foods section of well-stocked supermarkets.
By Nava Atlas
Linguine with Butternut Squash, Spinach, and Mussels
Linguine with mussels gets fit for fall with roasted butternut squash and wilted spinach. Briny and sweet mussels complement the richness of the squash.
By Molly Stevens
Linguine and Zucchini with Bagna Cauda Sauce
By Ruth Cousineau
Linguine with Mussels and Fresh Herbs
Cook your mussels in one pot with garlic, fennel seeds, and white wine while your linguine cooks in another pot. Combine the two and then toss them with your favorite herbs from the garden and some grated Parmigiano-Reggiano. Now make believe you're vacationing on the Italian coast.
By Ian Knauer
Linguine with Summer Succotash
Summer—with its great produce—is a good time to go vegetarian.
By The Bon Appétit Test Kitchen
Linguine with Grilled Clams and Bacon
Clams are excellent on the grill. The tinge of smokiness perfectly complements their briny flavor, and, conveniently enough, they pop open when they are done cooking. Combined with crisp bacon, theyre the foundation of a very easy yet very flavorful pasta sauce.
By Chris Schlesinger and John Willoughby
Seared Salmon with Linguine and Ramp Pesto
Ramps stand in for both basil and garlic in this new spin on pesto.
By The Bon Appétit Test Kitchen
Linguine with Brussel Sprouts Barigoule
A Provençal barigoule is almost always applied to artichokes, but why limit yourself? Nutty-sweet Brussels sprouts take beautifully to the wine-lemon broth.
By Kay Chun
Linguine With Rustic "Meatballs"
Here we combine some favorite flavors in an eclectic pasta dish. We don't think you'll mind the loose definition of meatball: Free-form versions are terrifically satisfying and don't require any shaping.
By Paul Grimes
Linguine with Pesto Trapanese
By Amy Bloom and Mama Ruggiero
Linguine ai Frutti di Mare
Wake up your taste buds with this lowfat recipe. It is sure to satisfy — and provide a spicy kick!
By Lesley Porcelli
Noodles with Young Ginger
Ji Geung Lo Mein
Editor's note: This recipe is reprinted from My Grandmother's Chinese Kitchen: 100 Family Recipes and Life Lessons, by Eileen Yin-Fei Lo.
At the New Year, noodles represent longevity. Because of this they were never cut when preparing them, and to serve them was to wish those who ate them a long life. In Sah Gau there were many varieties and shapes of noodles, and for vegetarians there were noodles made without eggs. These are what were served to the nuns, along with that special food that came usually with the onset of the New Year, young ginger, more subtle, less hot than the customary kind. These days this young, often pinkish gingerroot is available year-round. This dish illustrates what a "lo mein" is — that is, a dish tossed together, not precisely stir-fried.
By Eileen Yin-Fei Lo
Linguine with Clams
A light sauce of white wine and tomatoes lets the seafood shine in this iconic Italian pasta dish.
By Mario Batali
Sausage Ragout with Linguine
By Sheila Lukins
Pasta Puttanesca
Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday items you probably have in your pantry already.
By Ian Knauer