Fettuccine with Tuna, Lemon & Fried Capers

Don't be afraid to pair tuna with strong flavors that can stand up to it. In this recipe, crisp capers, thin slivers of garlic, and bright strips of lemon zest do just that. And in order to bring out the nutty flavor of the pasta, add a couple of teaspoons of kosher salt to the cooking water. The water should taste salty, like the ocean.

• Kosher salt
• 1 lemon, scrubbed
• 1/4 cup plus 2 Tbs. extra-virgin olive oil; more for drizzling
• 1/4 cup small (nonpareil) capers, rinsed, drained, and patted dry
• 3 cloves garlic, thinly sliced
• 1 12-oz. can or 2 6-oz. cans solid white tuna in water, drained well
• 1/8 tsp. crushed red pepper flakes
• 3/4 lb. dried fettuccine
• Freshly ground black pepper
• 3 Tbs. chopped fresh flat-leaf parsley

Bring a large pot of well-salted water to a boil.

Using a zester tool (called a channel knife), zest the lemon into thin strips, or, using a vegetable peeler, shave off the zest, then slice into very thin strips. Juice the lemon to get 2 Tbs. juice.

Heat 1/4 cup of the oil in a 10-inch straight-sided sauté pan over medium heat. Add the capers and cook until they start to brown and get crisp, 3 to 5 minutes. Stir in the lemon zest and cook until it starts to crisp and curl up, about 1 minute. Using a slotted spoon, transfer the capers and lemon zest to a plate lined with a paper towel—it’s fine if a few capers remain in the pan.

Reduce the heat to medium low, add the garlic to the remaining oil in the pan and cook, stirring, until it browns lightly but doesn’t burn, 2 to 3 minutes. Add the tuna and red pepper flakes and cook until the tuna just heats through, about 2 minutes. Remove from the heat.

Meanwhile, cook the fettuccine in the boiling salted water, stirring often, until it’s just tender to the tooth (see the package for cooking time). Reserve 1/2 cup of the pasta water and drain the pasta.

Return the sauté pan to medium heat. Add the drained pasta, 1/4 cup of the reserved pasta water, 2 Tbs. of the lemon juice, and the remaining 2 Tbs. olive oil. Cook, tossing and stirring, for 1 to 2 minutes to blend the flavors. If the pasta isn’t tender, add the remaining cooking water and continue to cook and stir until done. Season to taste with salt, pepper, and more lemon juice.

Serve immediately, drizzled with a little olive oil and sprinkled with the capers, lemon strips, parsley, and a few grinds of black pepper.

Roast Lemon-Parsley Chicken Drums and Carrots with Fettuccine

Use Filippo Berio® Olive Oil to put a new spin on an old classic. Place freshly roasted chicken drums over a bed of fettuccine for a flavorful and creative entrée that tastes as good as it looks.

• Filippo Berio® Extra Virgin Olive Oil or
  Filippo Berio® Olive Oil
• 3-1/2 to 4 lb. chicken drumsticks
• 3 tsp. salt, divided
• 1 lb. baby carrots
• 2 bunches scallions, all parts, cut in 2-inch-long pieces
• 1/4 cup minced fresh flat-leaf parsley
• Grated zest of 1 lemon
• 8 to 10 oz. fresh fettuccine

Heat the oven to 425°F. Using a mister or pastry brush dipped in olive oil, coat a 17 x 12-inch metal baking sheet with sides (or two smaller pans with sides). Place the drumsticks on the pan. Season on all sides with 1/4 tsp. salt. Bake for 20 minutes.

Remove the pan from the oven. Add the carrots, scallions, parsley, lemon zest, 3/4 tsp. of salt, and 2 Tbs. of oil. With a pancake turner, toss thoroughly to combine the vegetables and seasonings. Spread in a single layer.

Bake for about 25 minutes, turning occasionally, or until no pink remains at the chicken bone and the carrots are tender.

Meanwhile, place a covered large pot of water over high heat. When the water boils, add 2 tsp. of salt and the fettuccine. Stir. Cover and return to a boil. Uncover and boil, stirring occasionally, for about 3 minutes, or until tender. Drain and return to the pot.

If the chicken skin is not well browned, heat the oven broiler. Broil the chicken 6 inches from the heat source for about 3 minutes, or until browned. Remove the drumsticks to a platter. Add the carrots, scallions, and pan juices to the fettuccine. Toss to combine.

Grilled Straw and Hay Fettuccine

In this riff on a classic Italian dish, thin strips of grilled summer squash and zucchini represent the traditional yellow (straw) and green (hay) fettuccine.

• 1 large zucchini, trimmed and sliced lengthwise into 6 1/4-inch-thick slices
• 1 large yellow summer squash, trimmed and sliced lengthwise into 6 1/4-inch-thick slices
• Extra-virgin olive oil, for brushing
• Kosher salt and freshly ground black pepper
• 8 oz. dried fettuccine
• 1/2 cup finely grated Parmigiano-Reggiano; more for serving
• 1/2 cup heavy cream
• 1 clove minced garlic

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the zucchini and squash slices with oil and season with salt and pepper.

Bring a large pot of salted water to a boil over high heat.

Grill the zucchini and squash until grill marks form on one side, about 2 minutes. Flip the slices and continue to grill until tender, about 1 to 2 minutes more.

Cook the fettuccine in the boiling water according to package directions until al dente.

Meanwhile, cut the squash on a sharp diagonal into 1/4-inch-thick strips.

Drain the pasta, return it to the pot, and add the squash, Parmigiano, cream, and garlic. Gently toss over low heat until combined. Season to taste with salt and pepper.

Serve with more grated Parmigiano at the table, if you like.

Fettuccine with Creamy Sage Sauce

Cream sauces go well with all kinds of pasta shapes, but I especially like how this sauce holds up to a hearty flat ribbon pasta. Ricotta salata is a smooth, firm, pure-white Italian sheep's milk cheese. Ricotta affumicata is a lightly smoked version of the same cheese. Both are available at specialty grocery stores, cheese shops, and Italian groceries. If you can't find them, increase the amount of parmigiano reggiano.

• Salt
• 8 Tbs. unsalted butter, cut into pieces
• 8 large, fresh sage leaves
• 1 cup heavy cream
• 1/2 cup homemade or low-salt canned chicken stock
• Freshly ground black pepper
• 1/2 lb. dried fettuccine
• 1/4 cup freshly grated parmigiano reggiano
• 2 oz. ricotta salata, preferably smoked (ricotta affumicata), cut into thin shards with a vegetable peeler or on the side of a box grater

Bring a large pot of water to a boil; add about 1 Tbs. salt. In a large skillet, combine the butter and sage. Stir over low heat until the butter has melted. Add the cream and stock and bring to a boil; cook until the mixture lightly coats the back of a spoon, about 3 minutes. Season with salt and pepper. Remove the sauce from the heat but keep it warm.

Meanwhile, cook the fettuccine until al dente, 10 to 12 min. With tongs, lift the pasta from the pot, let it drain for a moment over the boiling water, and then add it to the sauce in the skillet. (Alternatively, drain the pasta in a colander and add it to the sauce.) Cook gently on low for a few minutes for the pasta to absorb the sauce. Remove the pasta from the heat and stir in the grated cheese, and season amply with pepper. Serve in warmed bowls topped with the shaved ricotta.

Fettucine with Ragu alla Bolognese

In historically wealthy Emilia-Romagna, ragù is made from a combination of ground meats—beef, veal, and pork—and enriched with milk and cream. Ragù alla Bolognese, which originated in Bologna, in the heart of the region, is a perfectly delicious example. In this version, mortadella, a smoked beef and pork sausage, brings even more rich flavor to the pot.

• 2 Tbs. extra-virgin olive oil
• 2 Tbs. unsalted butter
• 2 medium carrots, finely chopped
• 2 medium celery stalks, finely chopped
• 2 medium cloves garlic, minced
• 1 large yellow onion, finely chopped
• 1 Tbs. minced fresh flat-leaf parsley
• 1 lb. ground beef
• 1/2 lb. ground pork
• 1/2 lb. ground veal
• 1 cup dry white wine, such as Soave Classico
• Pinch of freshly grated nutmeg
• Kosher or fine sea salt and freshly ground black pepper
• 3/4 cup whole milk
• 3 Tbs. tomato paste
• 1-1/2 cups lower-salt beef broth
• 1/2 cup heavy cream
• 3 oz. thinly sliced mortadella, cut into 1/4-inch-wide strips (1/2 cup)
• 1 lb. regular or spinach fettucine
• Freshly grated Parmigiano-Reggiano or Pecorino Romano, for serving (optional)

Make the ragu

Heat the oil and butter in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium heat until the butter melts and begins to sizzle. Stir in the carrots, celery, garlic, onion, and parsley. Reduce the heat to medium low and cook, stirring frequently, until the vegetables are soft and light golden, about 10 minutes. Add the beef, pork, and veal and mix well with a wooden spoon or spatula to break up the clumps. Cook, stirring frequently and scraping the bottom of the pot until the meat is deep brown and crumbly but still tender and not dry, 60 to 90 minutes—if the meat is browning too quickly, reduce the heat to low.
 

Raise the heat to high, stir in the wine and cook, scraping the bottom of the pan until it is almost evaporated, 1 to 2 minutes. Reduce the heat to medium and season the meat with the nutmeg, 1/2 tsp. salt, and several grinds of pepper. Stir in the milk and cook, stirring frequently, until most of it is absorbed, 2 to 3 minutes.

Dilute the tomato paste in a small bowl with a splash of the broth and pour it into the sauce. Mix well and then add the remaining broth. Reduce the heat to low, cover partially, and cook the sauce at a gentle simmer, stirring occasionally, until it is thick and fragrant and the vegetables have more or less dissolved, 1 to 1-1/2 hours. Stir in the cream and mortadella and simmer gently until completely heated through, about 5 minutes more. Season to taste with salt and pepper.

Cook the pasta and serve

Tip:

Resist the urge to rush the meat through browning—it takes 60 to 90 minutes to do this step properly, but your patience will be rewarded with a rich, deeply flavored sauce.

When ready to serve, bring a large pot of well salted water to a boil. Cook the pasta until al dente—you want it to still have some bite because it will continue to cook a bit while you’re tossing it with the ragù. Reserve about 1 cup of the cooking water and then drain the pasta. Return it to the pot and toss it with some of the ragù, adding a little cooking water if it seems dry. Serve the pasta with more ragù spooned over the top, garnished with freshly grated Parmigiano-Reggiano or Pecorino Romano, if you like.

Fettuccine with Green Beans & Walnut-Parsley Pesto

Who says pesto has to include basil and pine nuts? This vibrant blend features walnut and parsley and is the perfect coating for pasta mixed with late-summer green beans and freshly grated Parmigiano Reggiano.

• 10 oz. fresh green beans, rinsed, trimmed, and snapped in half
• 1 lb. dried fettuccine
• 1 cup Walnut-Parsley Pesto
• 10 oil-packed sun-dried tomatoes, thinly sliced
• 2 tsp. fresh lemon juice; more to taste
• Kosher salt and freshly ground black pepper
• 6 Tbs. freshly grated Parmigiano-Reggiano

Bring a large pot with 4 quarts water and 1 Tbs. salt to a boil. Add the green beans and cook until they’re just tender, 3 to 4 minutes. Using a slotted spoon, transfer the beans to a large bowl, cover with cold water, and then drain. Return the cooking water to a boil and cook the fettuccine to al dente, about 10 minutes. Drain and transfer to a large serving bowl. Add the green beans, pesto, sun-dried tomatoes, lemon juice, 1 tsp. salt, and several grinds of pepper; toss well. Taste and add more salt, pepper, and lemon juice, if you like. Serve immediately with a sprinkling of the cheese.

Fire-Roasted Pepper & Shrimp Fettuccine with Toasted Garlic Breadcrumbs

• 1 lb. large shrimp (31 to 40 per lb.)
• 4-1/2 Tbs. olive oil
• 1 tsp. minced garlic
• Finely grated zest of 1 lemon
• Kosher or sea salt and freshly ground pepper
• 2 large red or orange bell peppers
• 1/2 cup fresh breadcrumbs
• 3/4 lb. dried fettuccine
• 1 large shallot, finely diced (about 1/4 cup)
• 2 oz. arugula leaves (about 2 lightly packed cups)
• 10 fresh basil leaves, coarsely chopped

Peel and devein the shrimp and then cut in half lengthwise. In a large bowl, combine the shrimp, 1 Tbs. of the oil, 1/2 tsp. of the garlic, the lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper and toss to mix well. Cover and refrigerate for at least 30 minutes and up to 8 hours.

Prepare a hot gas or charcoal grill fire. Cut the tops and bottoms from the peppers and cut the peppers into 3 or 4 flat pieces, discarding the tops, seeds, and ribs. Grill the pepper sides and bottoms skin side down until blistered and charred all over, 6 to 8 minutes. Put the peppers in a bowl and cover with a plate. Let sit until cool enough to handle. Peel the charred skin and discard. Don't be too concerned if flecks of skin remain attached. Cut the peppers into thin strips.

Heat 1-1/2 Tbs. of the olive oil in a 12-inch skillet over medium heat. Add the breadcrumbs and the remaining 1/2 tsp. of garlic, and stir frequently until the smaller crumbs are golden brown and crisp, 3 to 4 minutes. Remove from the heat, season with salt and pepper, and transfer to a small bowl. Carefully wipe out the pan with a paper towel.

Bring a large pot of well-salted water to a boil over high heat. Cook the fettuccine in the boiling water, stirring frequently at first, until al dente, about 11 minutes.

While the pasta is cooking, heat 1 Tbs. of the olive oil in the skillet over medium-high heat. Add the shrimp and cook, stirring frequently, until curled and turning opaque, about 1 minute. Add the peppers and shallot and season with 1/2 tsp. each salt and pepper. Continue to cook, stirring, until the shrimp are mostly opaque, about 1 minute more. Ladle 1/4 cup of the boiling pasta water into the skillet and cook until the shrimp are cooked through, about 1 more minute (be careful not to overcook).

Reserve another 1/4 cup of the cooking water and drain the pasta. Return the pasta to the pot and add the shrimp mixture, the remaining 1 Tbs. olive oil, the arugula, and the basil. Toss well and season to taste with more salt and pepper. If the pasta looks dry, add some of the reserved pasta water. Divide among 4 warm serving bowls and sprinkle with the toasted breadcrumbs.

Fettucine with Ragu alla Bolognese

In historically wealthy Emilia-Romagna, ragù is made from a combination of ground meats—beef, veal, and pork—and enriched with milk and cream. Ragù alla Bolognese, which originated in Bologna, in the heart of the region, is a perfectly delicious example. In this version, mortadella, a smoked beef and pork sausage, brings even more rich flavor to the pot.

• 2 Tbs. extra-virgin olive oil
• 2 Tbs. unsalted butter
• 2 medium carrots, finely chopped
• 2 medium celery stalks, finely chopped
• 2 medium cloves garlic, minced
• 1 large yellow onion, finely chopped
• 1 Tbs. minced fresh flat-leaf parsley
• 1 lb. ground beef
• 1/2 lb. ground pork
• 1/2 lb. ground veal
• 1 cup dry white wine, such as Soave Classico
• Pinch of freshly grated nutmeg
• Kosher or fine sea salt and freshly ground black pepper
• 3/4 cup whole milk
• 3 Tbs. tomato paste
• 1-1/2 cups lower-salt beef broth
• 1/2 cup heavy cream
• 3 oz. thinly sliced mortadella, cut into 1/4-inch-wide strips (1/2 cup)
• 1 lb. regular or spinach fettucine
• Freshly grated Parmigiano-Reggiano or Pecorino Romano, for serving (optional)

Make the ragu

Heat the oil and butter in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium heat until the butter melts and begins to sizzle. Stir in the carrots, celery, garlic, onion, and parsley. Reduce the heat to medium low and cook, stirring frequently, until the vegetables are soft and light golden, about 10 minutes. Add the beef, pork, and veal and mix well with a wooden spoon or spatula to break up the clumps. Cook, stirring frequently and scraping the bottom of the pot until the meat is deep brown and crumbly but still tender and not dry, 60 to 90 minutes—if the meat is browning too quickly, reduce the heat to low.
 

Raise the heat to high, stir in the wine and cook, scraping the bottom of the pan until it is almost evaporated, 1 to 2 minutes. Reduce the heat to medium and season the meat with the nutmeg, 1/2 tsp. salt, and several grinds of pepper. Stir in the milk and cook, stirring frequently, until most of it is absorbed, 2 to 3 minutes.

Dilute the tomato paste in a small bowl with a splash of the broth and pour it into the sauce. Mix well and then add the remaining broth. Reduce the heat to low, cover partially, and cook the sauce at a gentle simmer, stirring occasionally, until it is thick and fragrant and the vegetables have more or less dissolved, 1 to 1-1/2 hours. Stir in the cream and mortadella and simmer gently until completely heated through, about 5 minutes more. Season to taste with salt and pepper.

Cook the pasta and serve

Tip:

Resist the urge to rush the meat through browning—it takes 60 to 90 minutes to do this step properly, but your patience will be rewarded with a rich, deeply flavored sauce.

When ready to serve, bring a large pot of well salted water to a boil. Cook the pasta until al dente—you want it to still have some bite because it will continue to cook a bit while you’re tossing it with the ragù. Reserve about 1 cup of the cooking water and then drain the pasta. Return it to the pot and toss it with some of the ragù, adding a little cooking water if it seems dry. Serve the pasta with more ragù spooned over the top, garnished with freshly grated Parmigiano-Reggiano or Pecorino Romano, if you like.

Noodle Soup with White Beans and Collards

This flavorful and comforting soup is just what you need on a cold winter night. To quickly cut the collards, stack a few leaves and roll them into a tight cylinder, then slice crosswise 1/4 inch thick.

• 1 Tbs. extra-virgin olive oil
• 2 slices bacon, cut crosswise into 1/4-inch-wide pieces
• 1 medium red onion, halved and thinly sliced lengthwise
• 2 medium cloves garlic, peeled
• Kosher salt and freshly ground black pepper
• 6 small collard leaves, stemmed and cut into 1/4-inch-thick strips (about 2 cups)
• 3/4 tsp. fresh thyme
• 6 cups lower-salt chicken or vegetable broth
• 4 oz. fresh linguine or fettuccine, cut into 4- to 6-inch-long pieces
  
  
• 1 15-1/2-oz. can cannellini beans, drained and rinsed
• 1 oz. Parmigiano-Reggiano, shaved with a vegetable peeler (about 1/2 cup)

Heat the olive oil and bacon in a 3-quart saucepan over medium-high heat. Cook, stirring frequently, until the bacon is browned and crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.

Add the onion, garlic, and 1/4 tsp. each salt and pepper to the saucepan and cook over medium heat, stirring frequently, until the onion is soft, about 5 minutes. Add the collards and thyme and cook, stirring, until the collards are wilted, about 3 minutes. Remove the garlic and discard.

Add the broth, turn the heat up to high, cover, and bring to a boil. Add the pasta and cook until just tender, about 2 minutes. Add the beans and cook, stirring frequently, until heated through, about 1 minute. Stir in half of the Parmigiano shavings.

Serve the soup topped with the remaining Parmigiano and the bacon.

Fettuccine with Shrimp & Garlic

I drizzle on a bit of extra-virgin olive oil to finish this pasta.

• 4 Tbs. extra-virgin olive oil; more for finishing
• 3 large cloves garlic, very thinly sliced
• 8 oz. medium shrimp, peeled and deveined, or large shrimp, halved
• 1/2 tsp. grated orange zest
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• 14-1/2-oz. can whole tomatoes, drained and roughly chopped
• 8 oz. dried fettuccine or spaghetti
• 3 Tbs. chopped fresh flat-leaf parsley

Bring a large pot of salted water to a boil for cooking the pasta. In a large skillet over low heat, combine the olive oil and garlic. Cook gently, stirring, until the garlic is just fragrant and beginning to turn golden, 2 to 4 minutes; don't let it brown or crisp. Add the shrimp and zest; season with salt and pepper. Raise the heat to medium high and sear the shrimp quickly just until they turn bright pink, about 1 minute on each side -- they don't need to be cooked through at this point. Add the wine and let it simmer for 1 minute. Stir in the tomatoes and cook until heated through. Set aside over very low heat if the pasta is not yet ready. Meanwhile, cook the pasta until just tender. Reserve 1/2 cup of the cooking water  and then drain the pasta, leaving drops of water clinging to it. Add the pasta and half of the reserved cooking liquid to the skillet. Gently simmer for a few minutes so the flavors meld and the pasta can drink up the sauce. Stir in the parsley, taste for salt and pepper, and serve warm with a drizzle of extra-virgin olive oil.

Fettucine with Ragu alla Bolognese

In historically wealthy Emilia-Romagna, ragù is made from a combination of ground meats—beef, veal, and pork—and enriched with milk and cream. Ragù alla Bolognese, which originated in Bologna, in the heart of the region, is a perfectly delicious example. In this version, mortadella, a smoked beef and pork sausage, brings even more rich flavor to the pot.

• 2 Tbs. extra-virgin olive oil
• 2 Tbs. unsalted butter
• 2 medium carrots, finely chopped
• 2 medium celery stalks, finely chopped
• 2 medium cloves garlic, minced
• 1 large yellow onion, finely chopped
• 1 Tbs. minced fresh flat-leaf parsley
• 1 lb. ground beef
• 1/2 lb. ground pork
• 1/2 lb. ground veal
• 1 cup dry white wine, such as Soave Classico
• Pinch of freshly grated nutmeg
• Kosher or fine sea salt and freshly ground black pepper
• 3/4 cup whole milk
• 3 Tbs. tomato paste
• 1-1/2 cups lower-salt beef broth
• 1/2 cup heavy cream
• 3 oz. thinly sliced mortadella, cut into 1/4-inch-wide strips (1/2 cup)
• 1 lb. regular or spinach fettucine
• Freshly grated Parmigiano-Reggiano or Pecorino Romano, for serving (optional)

Make the ragu

Heat the oil and butter in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium heat until the butter melts and begins to sizzle. Stir in the carrots, celery, garlic, onion, and parsley. Reduce the heat to medium low and cook, stirring frequently, until the vegetables are soft and light golden, about 10 minutes. Add the beef, pork, and veal and mix well with a wooden spoon or spatula to break up the clumps. Cook, stirring frequently and scraping the bottom of the pot until the meat is deep brown and crumbly but still tender and not dry, 60 to 90 minutes—if the meat is browning too quickly, reduce the heat to low.
 

Raise the heat to high, stir in the wine and cook, scraping the bottom of the pan until it is almost evaporated, 1 to 2 minutes. Reduce the heat to medium and season the meat with the nutmeg, 1/2 tsp. salt, and several grinds of pepper. Stir in the milk and cook, stirring frequently, until most of it is absorbed, 2 to 3 minutes.

Dilute the tomato paste in a small bowl with a splash of the broth and pour it into the sauce. Mix well and then add the remaining broth. Reduce the heat to low, cover partially, and cook the sauce at a gentle simmer, stirring occasionally, until it is thick and fragrant and the vegetables have more or less dissolved, 1 to 1-1/2 hours. Stir in the cream and mortadella and simmer gently until completely heated through, about 5 minutes more. Season to taste with salt and pepper.

Cook the pasta and serve

Tip:

Resist the urge to rush the meat through browning—it takes 60 to 90 minutes to do this step properly, but your patience will be rewarded with a rich, deeply flavored sauce.

When ready to serve, bring a large pot of well salted water to a boil. Cook the pasta until al dente—you want it to still have some bite because it will continue to cook a bit while you’re tossing it with the ragù. Reserve about 1 cup of the cooking water and then drain the pasta. Return it to the pot and toss it with some of the ragù, adding a little cooking water if it seems dry. Serve the pasta with more ragù spooned over the top, garnished with freshly grated Parmigiano-Reggiano or Pecorino Romano, if you like.

Grilled Straw and Hay Fettuccine

In this riff on a classic Italian dish, thin strips of grilled summer squash and zucchini represent the traditional yellow (straw) and green (hay) fettuccine.

• 1 large zucchini, trimmed and sliced lengthwise into 6 1/4-inch-thick slices
• 1 large yellow summer squash, trimmed and sliced lengthwise into 6 1/4-inch-thick slices
• Extra-virgin olive oil, for brushing
• Kosher salt and freshly ground black pepper
• 8 oz. dried fettuccine
• 1/2 cup finely grated Parmigiano-Reggiano; more for serving
• 1/2 cup heavy cream
• 1 clove minced garlic

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the zucchini and squash slices with oil and season with salt and pepper.

Bring a large pot of salted water to a boil over high heat.

Grill the zucchini and squash until grill marks form on one side, about 2 minutes. Flip the slices and continue to grill until tender, about 1 to 2 minutes more.

Cook the fettuccine in the boiling water according to package directions until al dente.

Meanwhile, cut the squash on a sharp diagonal into 1/4-inch-thick strips.

Drain the pasta, return it to the pot, and add the squash, Parmigiano, cream, and garlic. Gently toss over low heat until combined. Season to taste with salt and pepper.

Serve with more grated Parmigiano at the table, if you like.

Roast Lemon-Parsley Chicken Drums and Carrots with Fettuccine

Use Filippo Berio® Olive Oil to put a new spin on an old classic. Place freshly roasted chicken drums over a bed of fettuccine for a flavorful and creative entrée that tastes as good as it looks.

• Filippo Berio® Extra Virgin Olive Oil or
  Filippo Berio® Olive Oil
• 3-1/2 to 4 lb. chicken drumsticks
• 3 tsp. salt, divided
• 1 lb. baby carrots
• 2 bunches scallions, all parts, cut in 2-inch-long pieces
• 1/4 cup minced fresh flat-leaf parsley
• Grated zest of 1 lemon
• 8 to 10 oz. fresh fettuccine

Heat the oven to 425°F. Using a mister or pastry brush dipped in olive oil, coat a 17 x 12-inch metal baking sheet with sides (or two smaller pans with sides). Place the drumsticks on the pan. Season on all sides with 1/4 tsp. salt. Bake for 20 minutes.

Remove the pan from the oven. Add the carrots, scallions, parsley, lemon zest, 3/4 tsp. of salt, and 2 Tbs. of oil. With a pancake turner, toss thoroughly to combine the vegetables and seasonings. Spread in a single layer.

Bake for about 25 minutes, turning occasionally, or until no pink remains at the chicken bone and the carrots are tender.

Meanwhile, place a covered large pot of water over high heat. When the water boils, add 2 tsp. of salt and the fettuccine. Stir. Cover and return to a boil. Uncover and boil, stirring occasionally, for about 3 minutes, or until tender. Drain and return to the pot.

If the chicken skin is not well browned, heat the oven broiler. Broil the chicken 6 inches from the heat source for about 3 minutes, or until browned. Remove the drumsticks to a platter. Add the carrots, scallions, and pan juices to the fettuccine. Toss to combine.

Fire-Roasted Pepper & Shrimp Fettuccine with Toasted Garlic Breadcrumbs

• 1 lb. large shrimp (31 to 40 per lb.)
• 4-1/2 Tbs. olive oil
• 1 tsp. minced garlic
• Finely grated zest of 1 lemon
• Kosher or sea salt and freshly ground pepper
• 2 large red or orange bell peppers
• 1/2 cup fresh breadcrumbs
• 3/4 lb. dried fettuccine
• 1 large shallot, finely diced (about 1/4 cup)
• 2 oz. arugula leaves (about 2 lightly packed cups)
• 10 fresh basil leaves, coarsely chopped

Peel and devein the shrimp and then cut in half lengthwise. In a large bowl, combine the shrimp, 1 Tbs. of the oil, 1/2 tsp. of the garlic, the lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper and toss to mix well. Cover and refrigerate for at least 30 minutes and up to 8 hours.

Prepare a hot gas or charcoal grill fire. Cut the tops and bottoms from the peppers and cut the peppers into 3 or 4 flat pieces, discarding the tops, seeds, and ribs. Grill the pepper sides and bottoms skin side down until blistered and charred all over, 6 to 8 minutes. Put the peppers in a bowl and cover with a plate. Let sit until cool enough to handle. Peel the charred skin and discard. Don't be too concerned if flecks of skin remain attached. Cut the peppers into thin strips.

Heat 1-1/2 Tbs. of the olive oil in a 12-inch skillet over medium heat. Add the breadcrumbs and the remaining 1/2 tsp. of garlic, and stir frequently until the smaller crumbs are golden brown and crisp, 3 to 4 minutes. Remove from the heat, season with salt and pepper, and transfer to a small bowl. Carefully wipe out the pan with a paper towel.

Bring a large pot of well-salted water to a boil over high heat. Cook the fettuccine in the boiling water, stirring frequently at first, until al dente, about 11 minutes.

While the pasta is cooking, heat 1 Tbs. of the olive oil in the skillet over medium-high heat. Add the shrimp and cook, stirring frequently, until curled and turning opaque, about 1 minute. Add the peppers and shallot and season with 1/2 tsp. each salt and pepper. Continue to cook, stirring, until the shrimp are mostly opaque, about 1 minute more. Ladle 1/4 cup of the boiling pasta water into the skillet and cook until the shrimp are cooked through, about 1 more minute (be careful not to overcook).

Reserve another 1/4 cup of the cooking water and drain the pasta. Return the pasta to the pot and add the shrimp mixture, the remaining 1 Tbs. olive oil, the arugula, and the basil. Toss well and season to taste with more salt and pepper. If the pasta looks dry, add some of the reserved pasta water. Divide among 4 warm serving bowls and sprinkle with the toasted breadcrumbs.

Fettuccine with Green Beans & Walnut-Parsley Pesto

Who says pesto has to include basil and pine nuts? This vibrant blend features walnut and parsley and is the perfect coating for pasta mixed with late-summer green beans and freshly grated Parmigiano Reggiano.

• 10 oz. fresh green beans, rinsed, trimmed, and snapped in half
• 1 lb. dried fettuccine
• 1 cup Walnut-Parsley Pesto
• 10 oil-packed sun-dried tomatoes, thinly sliced
• 2 tsp. fresh lemon juice; more to taste
• Kosher salt and freshly ground black pepper
• 6 Tbs. freshly grated Parmigiano-Reggiano

Bring a large pot with 4 quarts water and 1 Tbs. salt to a boil. Add the green beans and cook until they’re just tender, 3 to 4 minutes. Using a slotted spoon, transfer the beans to a large bowl, cover with cold water, and then drain. Return the cooking water to a boil and cook the fettuccine to al dente, about 10 minutes. Drain and transfer to a large serving bowl. Add the green beans, pesto, sun-dried tomatoes, lemon juice, 1 tsp. salt, and several grinds of pepper; toss well. Taste and add more salt, pepper, and lemon juice, if you like. Serve immediately with a sprinkling of the cheese.

Grilled Straw and Hay Fettuccine

In this riff on a classic Italian dish, thin strips of grilled summer squash and zucchini represent the traditional yellow (straw) and green (hay) fettuccine.

• 1 large zucchini, trimmed and sliced lengthwise into 6 1/4-inch-thick slices
• 1 large yellow summer squash, trimmed and sliced lengthwise into 6 1/4-inch-thick slices
• Extra-virgin olive oil, for brushing
• Kosher salt and freshly ground black pepper
• 8 oz. dried fettuccine
• 1/2 cup finely grated Parmigiano-Reggiano; more for serving
• 1/2 cup heavy cream
• 1 clove minced garlic

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the zucchini and squash slices with oil and season with salt and pepper.

Bring a large pot of salted water to a boil over high heat.

Grill the zucchini and squash until grill marks form on one side, about 2 minutes. Flip the slices and continue to grill until tender, about 1 to 2 minutes more.

Cook the fettuccine in the boiling water according to package directions until al dente.

Meanwhile, cut the squash on a sharp diagonal into 1/4-inch-thick strips.

Drain the pasta, return it to the pot, and add the squash, Parmigiano, cream, and garlic. Gently toss over low heat until combined. Season to taste with salt and pepper.

Serve with more grated Parmigiano at the table, if you like.

Fettuccine with Tuna, Lemon & Fried Capers

Don't be afraid to pair tuna with strong flavors that can stand up to it. In this recipe, crisp capers, thin slivers of garlic, and bright strips of lemon zest do just that. And in order to bring out the nutty flavor of the pasta, add a couple of teaspoons of kosher salt to the cooking water. The water should taste salty, like the ocean.

• Kosher salt
• 1 lemon, scrubbed
• 1/4 cup plus 2 Tbs. extra-virgin olive oil; more for drizzling
• 1/4 cup small (nonpareil) capers, rinsed, drained, and patted dry
• 3 cloves garlic, thinly sliced
• 1 12-oz. can or 2 6-oz. cans solid white tuna in water, drained well
• 1/8 tsp. crushed red pepper flakes
• 3/4 lb. dried fettuccine
• Freshly ground black pepper
• 3 Tbs. chopped fresh flat-leaf parsley

Bring a large pot of well-salted water to a boil.

Using a zester tool (called a channel knife), zest the lemon into thin strips, or, using a vegetable peeler, shave off the zest, then slice into very thin strips. Juice the lemon to get 2 Tbs. juice.

Heat 1/4 cup of the oil in a 10-inch straight-sided sauté pan over medium heat. Add the capers and cook until they start to brown and get crisp, 3 to 5 minutes. Stir in the lemon zest and cook until it starts to crisp and curl up, about 1 minute. Using a slotted spoon, transfer the capers and lemon zest to a plate lined with a paper towel—it’s fine if a few capers remain in the pan.

Reduce the heat to medium low, add the garlic to the remaining oil in the pan and cook, stirring, until it browns lightly but doesn’t burn, 2 to 3 minutes. Add the tuna and red pepper flakes and cook until the tuna just heats through, about 2 minutes. Remove from the heat.

Meanwhile, cook the fettuccine in the boiling salted water, stirring often, until it’s just tender to the tooth (see the package for cooking time). Reserve 1/2 cup of the pasta water and drain the pasta.

Return the sauté pan to medium heat. Add the drained pasta, 1/4 cup of the reserved pasta water, 2 Tbs. of the lemon juice, and the remaining 2 Tbs. olive oil. Cook, tossing and stirring, for 1 to 2 minutes to blend the flavors. If the pasta isn’t tender, add the remaining cooking water and continue to cook and stir until done. Season to taste with salt, pepper, and more lemon juice.

Serve immediately, drizzled with a little olive oil and sprinkled with the capers, lemon strips, parsley, and a few grinds of black pepper.

Fettuccine with Arugula-Walnut Pesto

• 4 oz. arugula, washed and spun dry (about 3 lightly packed cups)
• 1/2 cup freshly grated Parmigiano Reggiano; more for sprinkling
• 1/2 cup walnuts, toasted
• 2 Tbs. fresh lemon juice
• 1 clove garlic, smashed and peeled
• Kosher salt
• 1/2 cup extra-virgin olive oil
• 1/4 cup walnut oil
• 1 lb. dried fettuccine

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, put the arugula, Parmigiano, walnuts, lemon juice, garlic, and 1 tsp. salt into a food processor, and process until the mixture is finely ground, 30 to 60 seconds. In a measuring cup, combine the olive oil and walnut oil. With the food processor running, drizzle the oil through the feed tube, and process the mixture until mostly smooth.

Cook the fettucine in the boiling water until it’s al dente, 6 to 8 minutes. Drain. In a medium bowl, toss the fettucine with enough of the pesto to generously coat the pasta. Serve sprinkled with extra Parmigiano, if desired.

Noodle Soup with White Beans and Collards

This flavorful and comforting soup is just what you need on a cold winter night. To quickly cut the collards, stack a few leaves and roll them into a tight cylinder, then slice crosswise 1/4 inch thick.

• 1 Tbs. extra-virgin olive oil
• 2 slices bacon, cut crosswise into 1/4-inch-wide pieces
• 1 medium red onion, halved and thinly sliced lengthwise
• 2 medium cloves garlic, peeled
• Kosher salt and freshly ground black pepper
• 6 small collard leaves, stemmed and cut into 1/4-inch-thick strips (about 2 cups)
• 3/4 tsp. fresh thyme
• 6 cups lower-salt chicken or vegetable broth
• 4 oz. fresh linguine or fettuccine, cut into 4- to 6-inch-long pieces
  
  
• 1 15-1/2-oz. can cannellini beans, drained and rinsed
• 1 oz. Parmigiano-Reggiano, shaved with a vegetable peeler (about 1/2 cup)

Heat the olive oil and bacon in a 3-quart saucepan over medium-high heat. Cook, stirring frequently, until the bacon is browned and crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.

Add the onion, garlic, and 1/4 tsp. each salt and pepper to the saucepan and cook over medium heat, stirring frequently, until the onion is soft, about 5 minutes. Add the collards and thyme and cook, stirring, until the collards are wilted, about 3 minutes. Remove the garlic and discard.

Add the broth, turn the heat up to high, cover, and bring to a boil. Add the pasta and cook until just tender, about 2 minutes. Add the beans and cook, stirring frequently, until heated through, about 1 minute. Stir in half of the Parmigiano shavings.

Serve the soup topped with the remaining Parmigiano and the bacon.

Fresh Fettuccine with Asparagus, Lemon, Pine Nuts & Mascarpone

Asparagus and bright lemon give a rich dish a fresh spin. Mascarpone cheese is an Italian cream cheese. It usually comes in a plastic tub and is available at most supermarkets. Grana Padano is a hard Italian grating cheese similar to Parmigiano-Reggiano but with a less bold flavor and a lower price.

• 2 Tbs. olive oil; more for the pan
• 2 lb. medium-thick asparagus, ends trimmed, cut in 1-inch pieces on an angle
• 8 scallions (whites and tender greens), cut in thin rounds
• Finely grated zest from 2 lemons
• Juice from 1 lemon (about 4 Tbs.)
• A few sprigs fresh thyme or savory, leaves chopped
• Kosher salt and freshly ground black pepper
• 1 Tbs. unsalted butter
• 1 Tbs. all-purpose flour
• 1 cup whole milk
• 1 cup mascarpone
• 1 cup grated Grana Padano cheese
• Small pinch cayenne
• Generous pinch ground allspice
• 3/4 cup homemade breadcrumbs
• 1 lb. fresh fettuccine
• 1/2 cup pine nuts, lightly toasted

Heat the oven to 450°F. Lightly coat a large, shallow baking dish with olive oil. Bring a large pot of salted water to a boil. Add the asparagus and blanch until tender but with a slight bite left to it, about 2 minutes. Scoop it from the water with a large slotted spoon, set it in a colander, and run it under cold water to preserve its green color. Drain well. Keep the water boiling for the pasta.

In a large skillet, heat the olive oil over medium heat. Add the scallions; sauté 1 minute to soften. Add the asparagus and sauté briefly, about 1 minute. Take the skillet off the heat and add half the zest, the lemon juice, thyme, salt, and pepper; mix well and reserve.

In a medium saucepan, heat the butter and flour over medium heat, whisking until smooth. Cook for 1 minute, whisking constantly, to cook away the raw taste of the flour. Add the milk and cook, whisking all the while, until it comes to a boil. Lower the heat a bit and cook until smooth and lightly thickened (about the consistency of heavy cream), 3 or 4 minutes.

To make a béchamel, stir milk into a butter and flour roux.

A thin sauce is what you're after. Cook it until it has the consistency of heavy cream.

Turn off the heat and add the mascarpone, the remaining lemon zest, and 1/2 cup of the Grana Padano, whisking until the mixture is fairly smooth (there will be a slight grainy texture from the cheese). Season with the cayenne, allspice, and more salt and pepper.

In a small bowl, combine the breadcrumbs and the remaining Grana Padano. Season with salt and pepper and add a drizzle of olive oil. Mix well.

Return the cooking water to a full boil and cook the fettuccine, leaving it slightly underdone. Drain well. Return the fettuccine to the cooking pot. Add the mascarpone sauce, the pine nuts, and the asparagus with all its juices. Toss and taste for seasoning. Pour into the baking dish and sprinkle the breadcrumb mixture evenly over the top. Bake uncovered until bubbling and golden, 15 to 20 minutes. Serve right away.