Spagheti

fresh shrimp (about 400 grams) • diced mango (about 80 grams) • dry white wine (about 150 ml) • Garlic, parsley, black pepper, and juniper berries • Salt, to taste • Extra virgin olive oil • thick spaghetti (about 160 grams)

avocado • shrimp (300 grams) • cherry tomatoes • garlic clove • chili pepper • Chopped pistachios • Grated lemon zest • brandy • spaghetti (about 500 grams) • Salt and pepper, to taste • Extra virgin olive oil, to taste

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

squid ink spaghetti (180 grams) • sushi-grade red shrimp • lime (zest and juice) • Extra virgin olive oil • Garlic • Black pepper • Salt, to taste • Fresh parsley

whole wheat spaghetti (250 g) • small to medium zucchini • sun-dried tomatoes (not packed in oil) • finely chopped celery, carrot, and onion mix • dried thyme • extra virgin olive oil • Black pepper • Salt • robiola cheese (50–80 g)

cleaned squid (about 1.3 lbs/600 g each), including ink sacs • tomato paste (about 100 grams) • spaghetti (about 400 grams) • dry white wine • shallot • Extra-virgin olive oil • Red pepper flakes • Salt, to taste • Fresh parsley, to taste

spaghetti (about 160 grams) • prepared Genovese pesto • Tools:

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

squid ink spaghetti (400 g) • baby squid • small head cauliflower • anchovies in oil • fresh chili pepper (optional) • garlic cloves • Chopped fresh parsley, to taste • Fresh thyme and rosemary, to taste • Rum (or cognac), to taste • untreated orange • Extra virgin olive oil, to taste

thick spaghetti (about 200 g) • unsalted butter (about 50 g) • anchovy fillets • unwaxed lemon • Salt, to taste • Extra-virgin olive oil, to taste

spaghetti (200 grams) • unsalted butter (100 grams) • fresh sage leaves • Bottarga powder or shavings • Salt and freshly ground black pepper

black rice spaghetti (about 60 grams) • salmon packed in water • asparagus • small shallot • Extra virgin olive oil,

prickly pears • spaghetti (200 grams) • anchovy fillets in oil • fresh shrimp • tablespoons of water for the prickly pears • Juice of half a lemon

mixed shellfish (such as caperozzoli, fasolari, mussels) (about 1.5 kg) • high-quality thick spaghetti (about 500 grams) • garlic • parsley • fresh chili pepper • Extra virgin olive oil • dry white wine (about 60 ml)

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 (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

spaghetti (170 g) • peeled shrimp (250 g) • Stracchino cheese (200 g) • milk (45 ml) • extra virgin olive oil (30 ml) • garlic • dry white wine (30 ml) • Red pepper flakes, to taste

rabbit, cut into pieces • Olive oil, • Fresh herbs (rosemary, thyme, oregano), • Coriander seeds, freshly ground, • Black pepper, • onion • dry white wine (about 60 ml) • Vegetable broth, as needed (not bouillon cubes!) • carrot • celery stalk • red onion • –10 oz pioppini mushrooms (250–300 grams) •

spaghetti (about 350 grams) • Garlic • Red pepper flakes • Anchovies, to taste • Parmesan cheese, to taste • Extra virgin olive oil, to taste • Salt, to taste

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)

spaghetti (250 g) • chopped pistachios, plus extra for garnish • robiola cheese (75 g) • grated Parmesan cheese • warm milk • Salt, pepper, and olive oil, to taste • Nutmeg, to taste

cherry tomatoes (about 400 grams) • capers (packed in salt, rinsed) • grated Parmesan cheese • breadcrumbs • Garlic powder, to taste • Oregano, to taste • Salt and olive oil, to taste • spaghetti (about 350 grams)

Frozen cod fillets • spaghetti (about 380 grams) • frozen shrimp (about 200 grams) • tomato purée (about 500 ml) • Chopped parsley, to taste • Salt, to taste • Olive oil, to taste • shallot • white wine

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 (250 grams) • baby octopus • large prawns • tomato sauce (about half a bottle, 200 ml) • extra virgin olive oil

fresh clams (about 1 kg) • squid ink spaghetti (about 360 grams) • cherry or grape tomatoes (about 300 grams) • garlic clove • chili pepper (or use black pepper if you prefer) • good-quality sparkling white wine (such as Prosecco) • sprigs fresh parsley • Extra-virgin olive oil, • saffron

–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,

spaghetti • fresh anchovies • fresh cherry tomatoes • small bunch fresh parsley • garlic clove • Extra virgin olive oil, • Salt, • Black pepper, • Ground ginger,

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 • (about 1 oz or 30 g) arugula • or 60 g) toasted almonds • feta cheese • garlic • (about 0.5 oz or 16 g) pitted Taggiasca olives • Extra virgin olive oil • Pink salt • Fresh red chili pepper, finely chopped