Lemon garlic

fusilli (250 g) • broccoli • lemon • anchovy fillets • sun-dried tomato • Olive oil, salt, and pepper to taste • garlic clove • day-old bread

thin beef steaks • garlic • rosemary • Juice of 1 lemon • extra virgin olive oil (about 60 grams) • Salt

linguine (300 g) • anchovy fillets • lemon • garlic • Extra-virgin olive oil, salt, pepper, fresh parsley • Italian rusks (friselle)

high-quality spaghetti • fresh squid (about 2.2 lbs / 1 kg) • garlic clove • chili pepper • anchovy paste • dry white wine (60 ml) • Zest of 1/2 lemon • fresh parsley

spaghetti (320 grams) • large shrimp (400 grams) • small zucchini • garlic • Zest of 1 lemon, grated • Olive oil, • Salt, • Black pepper,

spaghetti (bronze-cut, Gragnano IGP, about 200 grams) • smoked herring (about 3.5 oz fillet, 100 grams, bones removed) • lemon • chili pepper • small bunch fresh parsley • Pink peppercorns, to taste • Whole black peppercorns, to taste • Extra virgin olive oil, to taste • Garlic-infused olive oil, to taste • Milk, to taste • Salt, to taste

small Romanesco broccoli • garlic • Olive oil and salt • Red pepper flakes • Black pepper • Lemon juice

organic lemon • large shrimp (I used fresh) • crushed pistachios • garlic clove • Black pepper, to taste • extra virgin olive oil • linguine

red cabbage (about 200 grams) • garlic • Extra virgin olive oil, • white wine (about 60 ml) • water (about 240 ml) • Salt and pepper, to taste • heaping tablespoons grated Parmesan or Grana cheese • Zest of 1/2 organic lemon • –7 oz thick spaghetti (about 180–200 grams, preferably bronze-cut)

–6.5 oz spaghetti (about 150–180 grams) • anchovy fillets • lemon • stale bread • Olive oil and coarse salt, • Fresh parsley, • Red pepper flakes and garlic,

Shrimp, as desired • lemons • dry white wine (about 240 ml) • Extra virgin olive oil • Salt, to taste • garlic • Parsley or mint • linguine (about 320 grams)

Swiss chard (about 500 grams) • garlic cloves • Crispy sweet pepper powder • Crushed red pepper flakes • Extra virgin olive oil • Salt • potatoes (about 800 grams) • milk (50 ml) • water (210 ml) • large eggs • feta cheese (about 100 grams) • all-purpose flour (about 100 grams) •

fresh tagliatelle (about 350 grams) • cleaned cuttlefish (about 250 grams) • clams (about 500 grams) • dry white wine (about 60 ml) • garlic clove • lemon • bay leaves • cornstarch • Chopped parsley, to taste

chicken thighs and drumsticks depending on the number of guests (with or without skin) • salt (herb salt or roast meat salt can also be used) • plenty of lemon juice • plenty of garlic • cilantro • grated Parmesan cheese • breadcrumbs • little extra virgin olive oil

Spaghetti (about 200 grams) • Shelled Walnuts (about 50 grams) • Salt, to taste • Oregano, to taste • Parsley, to taste • Garlic • Extra Virgin Olive Oil • Lemon • Breadcrumbs, to taste

peas (about 250 grams) • small onion • garlic clove • basil leaves • Extra-virgin olive oil, • drops of pomegranate vinegar (or apple cider vinegar) • Water, • Salt and pepper, • About 2 1/2 cups short pasta of your choice (about 250 grams; bronze-cut preferred) • sprigs fresh basil • Grated zest of 1 organic lemon, as needed • extra-virgin olive oil •

spaghetti (400 g) • fresh clams (1 kg) • Fresh parsley • Garlic • dry white wine (about 120 ml) • shallot • white potatoes, about 4 small (300 g) • Salt • Extra virgin olive oil • Black pepper • Red pepper flakes • lemon •

spaghetti (about 180 g) • –18 zucchini blossoms • Juice of 2 lemons • garlic clove • –6 anchovy fillets • Olive oil, • Salt • small bunch of parsley • Pasta cooking water

arugula (about 50 grams) • preserved lemon • almonds • anchovy fillets in oil • grated Parmesan cheese (about 40 grams) • Olive oil, as needed; Water, • garlic (optional)

mussels (500 g) • clams (500 g) • sea urchin roe (20 g) • Gragnano linguine (360 g) • cherry tomatoes (50 g) • xanthan gum (1 g) • garlic cloves • dry white wine (about 120 ml) • Extra virgin olive oil, • vanilla bean • wild asparagus (70 g) • breadcrumbs (150 g) •

fresh ricotta (200 g) • rye flour (about 150 g) • grated Parmesan cheese (about 50 g) • small egg • Nutmeg, to taste • Salt • fresh spinach (250 g) • garlic clove (optional) • butter (20 g) • Salt • Grated Parmesan cheese, • organic lemon

freeze-dried squid ink risotto • shelled clams (fresh, frozen, or jarred) • chili pepper • garlic clove • Lemon juice • White pepper, to taste • parsley

garlic • fresh clams, 1.1 lbs (500 grams) • small bag shelled pistachios • lemon • dry white wine (60 ml) • extra virgin olive oil (45 ml) • small bunch fresh parsley • Salt and pepper, to taste

whole sea bass • White wine, water, cherry tomatoes, garlic, parsley, lemons • Herbs, to taste • Olive oil

medium cauliflower (about 1 1/2 lbs) • Salt and pepper to taste • Olive oil to taste (I used 8 teaspoons) • Turmeric to taste • Sweet paprika to taste • Fresh or powdered ginger to taste • Grated zest of 1 organic lemon • Juice of half a lemon • garlic, finely chopped • small cup of water

square spaghetti • grated Pecorino Romano cheese • artichokes • garlic • Extra virgin olive oil, • Salt, • Black peppercorns, • Grated lemon zest,

linguine (300 g) • unsalted butter (50 g) or 1 3/4 tablespoons butter and 1 3/4 tablespoons extra virgin olive oil (25 g each) • unwaxed lemon • fresh mint • garlic clove • Salt • Black pepper • Grated Parmesan cheese

spaghetti (about 360 grams) • garlic • chili pepper • Pecorino Romano cheese, to taste • Lemon thyme, to taste • extra virgin olive oil (200 ml)

headless shrimp (about 800 grams) • small mangos or 1 large mango • arugula • Fresh or jarred chili pepper, to taste • extra virgin olive oil • Juice of 1/4 lemon • garlic clove (optional) • bay leaves • vinegar • Pink salt, to taste

zucchini • pearl barley (about 120 grams) • smoked salmon (about 100 grams) • white onion • garlic • salt, to taste • lemon zest, to taste • extra virgin olive oil • leek