North and south unite over these luscious pasta strands enveloped in a velvety emulsion of olive oil, garlic, chilli and acqua di cottura (pasta cooking water). Italians rigorously eat this dish ...

A classic Italian dish of pasta aglio e olio - with garlic and oil - gets a Japanese twist when you add chirimen (dried tiny whitebait) and karasumi (cured, pressed fish roe - the Japanese ...

brush both sides of the bread with the oil and cook both sides until browned. Mix the butter, garlic and parsley together and spread on the hot toast. Keep warm. For the pasta, bring a large pan ...

2) Sauté the garlic: While the pasta cooks, heat extra virgin olive oil in a large skillet over medium heat. Add sliced garlic and sauté until golden and fragrant, about 2 minutes. 3 ...

wild garlic, lemon zest and juice, parmesan, pine nuts, olive oil into a food processor and blitz until combined Bring a pan of salted water to a rolling boil. Drop in the fresh pasta and cook for ...

Make a Pasta Primavera with chickpea rotini, shredded carrots, bell peppers, spinach and more. Add cashews to a pot of water, ...