This dish has a funny name, spaghetti alle vongole fujute, which means "spaghetti with clams that ran away" in Neapolitan dialect. And it has a funny| Memorie di Angelina
I'm a long time fan of Marcella Hazan. I mean a long time. I'm old enough to have bought her first two books, The Classic Italian Cookbook and More| Memorie di Angelina
By now just about everybody on the planet knows and loves carbonara, the most famous of Roman pasta dishes. Perhaps less well known, however, are its| Memorie di Angelina
When you're in a real hurry or just too tired to cook anything too elaborate, here's a great solution: cacio e pepe, literally 'cheese and pepper', a| Memorie di Angelina
Fresh egg pasta, variously known in Italian as pasta fresca or pasta fatta in casa or pasta all'uovo, is one of the pillars of Italian cookery. Given the| Memorie di Angelina
Venice isn't really pasta country. As Hedy Giusti-Lanham and Andrea Dodo put it in their lovely 1978 cookbook The Cuisine of Venice and Surrounding| Memorie di Angelina
We've taken on minestrone before, with a base recipe that you can use to make just about any variation you want. But minestrone alla genovese, Genoa Style| Memorie di Angelina