Basil spaghetti

bronze-cut spaghetti • Clams, • Tropea onion (or substitute with a sweet red onion) • leek • potato • Plenty of fresh basil • Vegetable broth • Red pepper flakes, to taste • Extra virgin olive oil, • garlic clove • Fresh oregano leaves (or other fresh herbs) • Grated lemon zest

spaghetti (170 g) • zucchini (preferably white or Italian varieties) • almonds • fresh basil leaves (about 50 g) • Pine nuts, • garlic cloves • grated Grana Padano or Parmesan cheese (100 g) • grated Pecorino Romano cheese (30 g) • Extra-virgin olive oil, • Salt,

ground duck (500 grams) • carrots • onion • celery stalk • dry white wine (240 ml) • vegetable broth (1 liter) • bay leaves • Chopped fresh rosemary, basil, sage, and oregano, to taste • juniper berries • Fine salt, to taste • Black pepper, to taste • whole wheat spaghetti (500 grams) •

spaghetti (400 grams) • trombetta zucchini (or 1 medium zucchini) • Fresh basil • grated Parmesan cheese • almond flour • pine nuts (50 grams) • Olive oil • Salt • Pepper

spaghetti (500 grams) • dolphinfish (capone) fillets (400 grams) • garlic • cherry tomatoes (such as Pachino) • Chopped fresh parsley • Chopped fresh basil • Salt • Pepper • Extra virgin olive oil

shrimp (about 400 grams) • medium zucchini • shelled pistachios (about 1 packet, 40 grams) • fresh basil • dry sparkling wine or white wine (about 60 ml) • spaghetti (about 400 grams) • Extra virgin olive oil • Salt, to taste • Red pepper flakes • unwaxed lemon • garlic clove • chopped pistachios (about 1 packet, 30 grams)

serving of cooked spaghetti with tomatoes and basil (about 3.5 oz or 100 grams) • eggs • Grated Parmesan cheese • pancetta (about 75 grams) • Assorted cheeses you have in the fridge (I used cacio ricotta) • Salt, pepper, and fresh mint

spaghetti (about 400 grams) • fresh salmon (about 130 grams, preferably previously frozen for safety, even if just pan-seared) • green chili pepper • garlic • Plenty of fresh basil • Extra-virgin olive oil, • frozen peas (about 100 grams) • Toasted pine nuts, • Mullet bottarga,

spaghetti (about 340 grams) • fresh basil • garlic • pine nuts (about 40 grams) • extra virgin olive oil (100 ml) • grated Grana Padano cheese (about 50 grams) • coarse salt

spaghetti (200 g) • tomatoes (500 g) • eggplant • garlic • extra virgin olive oil (30 ml) • Vegetable oil, as needed, for frying • Coarse salt, • Fine salt, • Fresh basil, • Salted ricotta cheese,

white clams • mussels • langoustines • small shrimp (about 100 grams) • tomato sauce • Extra virgin olive oil, • basil leaves • chili pepper • garlic clove • thick spaghetti (about 300 grams) • cherry tomatoes

cherry tomatoes (about 300 g) • extra virgin olive oil • Salt, to taste • Oregano, to taste • Basil, to taste • green olives in brine (about 50 g) • Gaeta olives (about 50 g) • Capers, to taste • garlic clove • spaghetti (about 200 g)

square spaghetti (320 g) • Occhipinti green beans (500 g) or substitute with fresh green beans • cherry tomatoes (700 g) • Fresh basil • garlic • extra virgin olive oil (about 45 ml) • Salt • Hot red pepper flakes

clams (500 g) • spaghetti (500 g) • finely chopped pistachios (100 g) • grated cheese (35 g) • Grated zest of half a lemon • basil leaves • black pepper • salt • Olive oil,

sun-dried tomatoes, not packed in oil (150 grams) • unsalted pistachios (80 grams) • anchovy fillets in oil • grated Pecorino Romano cheese (80 grams) • fresh basil leaves • garlic clove • extra virgin olive oil (150 ml) • spaghetti (320 grams) • Salt, to taste

shelled pistachios (about 100 grams) • fresh basil • sun-dried tomatoes (about 300 grams) • garlic clove • grated Parmesan or Pecorino cheese (about 100 grams) • Extra-virgin olive oil • Salt, to taste • Red pepper flakes, to taste • Chopped pistachios for garnish • spaghetti (about 350 grams)

🌿7 oz spaghetti (200 grams) • 🌿7 oz burrata cheese or stracciatella (200 grams) • 🌿1 pork sausage • 🌿6 cherry tomatoes • 🌿1 bunch fresh basil • 🌿3/4 oz pine nuts (20 grams) • 🌿2 tablespoons grated Parmesan cheese (or Grana Padano) • 🌿1/2 clove garlic • 🌿3 1/2 tablespoons extra virgin olive oil (50 ml) • 🌿1 pinch coarse salt

Pasta: vermicelli or spaghetti, 3 to 3.5 oz per serving (85 to 100 g) • For the pistachio pesto: • shelled, unsalted, raw pistachios (200 g) • extra virgin olive oil (about 4 tablespoons or 60 ml) • fresh basil leaves • grated Parmesan cheese (about 2 oz or 50-60 g) • Grated zest of half a small lemon (yellow part only) • ice cubes • For the clam sauce: • Fresh clams, preferably littleneck, 2.75 to 3.25 lbs (1.25 to 1.5 kg) • extra virgin olive oil (about 10 tablespoons or 160 ml) • large garlic clove •

spaghetti (300 g) • fresh spinach (200 g) • fresh basil (40 g) • garlic • grated Parmesan cheese • Extra virgin olive oil, • Salt,

spaghetti • garlic • tomato sauce • dry white wine • squid ink • squid • shellfish butter • Salt to taste • Pepper to taste • Extra virgin olive oil to taste • gremolata • fresh sea urchin roe •

guitar-style spaghetti (about 160 grams) • squid (about 10 1/2 oz) • Olive oil, • Salt, • Black pepper, • garlic, unpeeled • fresh green onions (about 500 grams) • olive oil • water • Nutmeg, • butter (about 60 grams) • anchovies in oil •

For the bell pepper cream: • yellow bell peppers • small potato • onion • to taste black pepper • to taste extra virgin olive oil • durum wheat semolina spaghetti • multicolored cherry tomatoes • to taste basil • garlic clove • red chili pepper • to taste extra virgin olive oil •

spaghetti (about 160 grams) • ripe Hass avocado • lime • almonds (you can also use classic pine nuts) • garlic (I use very little, but you can use a whole clove) • generous handful of basil • grated pecorino cheese and a sprinkle before serving • Extra virgin olive oil and salt to taste