Black-and-White Pici Pasta with Squid and Shellfish
F&W Best New Chef Eli Kulp prepares this dramatic seafood pasta dish with freshly made, toothsome black-and-white noodles, which he tosses with a big, briny seafood sauce and finishes with spicy pickled cherry peppers.
Spaghetti with Mussels, Clams and Shrimp
A citrusy, sharp dry white would offer a welcome contrast to the briny mussels and clams. Look for an Italian Pinot Grigio.
Pappardelle with Clams, Turmeric and Habaneros
"I've always loved the flavors of garlic and turmeric with shellfish," says Fatty Crab's Zakary Pelaccio. Here, he warms the flavorings in olive oil before adding fresh basil, clam juice and a splash of gin, then tosses it all with littleneck clams and pappardelle.
Fettuccine with Spicy Shellfish
Emeril Lagasse's hearty pasta is packed with fresh shellfish and spicy chorizo.
Spaghettini with Shrimp, Tomatoes and Chile Crumbs
Dan Kluger adds crunch to this delicious shrimp and summer tomato pasta with crisp lemon-chile crumbs.
Linguine with Clams, Bacon, and Tomato
Clams and bacon form a delectable union enhanced by wine-flavored tomato sauce. We recommend chopped clams, which are sold in refrigerated containers in many fish shops and at supermarkets, but you can also use good-quality canned clams.
Chilled Capellini with Clams and Caviar
This terrific recipe gets some foundational flavor from a few bay leaves.
Spicy Tonnarelli with Clams
Pair with a crisp Verdicchio.
Sea Urchin Linguine
For pairings, Muscadet from France's western Loire Valley is crisp and subtly salty, exquisite with rich, briny sea urchin.
Angel Hair Pasta with Squid, Mussels and Zucchini
For pairings, try a lively, floral northern Italian white: 2008 Livio Felluga Friulano.
Spaghetti with Anchovy Carbonara
Chef Chris Cosentino uses tuna heart in his version, but this spaghetti carbonara is tasty and easy to prepare with anchovies.
Lobster Capellini with Leek-Tarragon Cream Sauce
A lobsterman in Maine supplies the Angles with the very best shellfish, right off his boat. This recipe was created to use those terrific lobsters, as well as some of the butter from the dairy on the family's private island.
Spaghetti with Clams and Garlic
"I look forward to going to Sicily for many reasons," says Frank Castronovo of his biannual trip to southern Italy. "One of them is because I'm amazed at how many times Frank [Falcinelli] can order linguine con vongole." Their exquisite, supersimple version is packed with garlic and a judicious amount of crushed red pepper. If you prefer, shell the clams before tossing them with their juices in the pasta.
Cavatelli with Mussels, Lillet and Dill
The perfect match for this creamy cavatelli-and-mussels dish: Muscadet, a coastal wine that's superb with shellfish.
Angel-Hair Pasta with Crab and Country Ham
Pinot Blanc, a.k.a. the poor man's Chardonnay, has a bright acidity that's terrific with dishes like this lush pasta from F&W's Marcia Kiesel. Fabulous U.S. bottlings cost less than $25 a bottle.
Tagliatelle with Mussels and Tarragon
This simple, strikingly black-and-white seafood pasta gets a double hit of anise flavor from Pernod and fresh tarragon.
Orzo Risotto with Buttery Shrimp
When Ryan Poli and his kitchen staff tried finishing orzo risotto-style (stirring the cooked orzo with stock until creamy) they got fantastic results with impressive speed.
Cauliflower and Crab Ravioli
These impressive supersized ravioli are constructed with large rectangles of homemade pasta that are dotted with whole parsley leaves and filled with the unexpectedly alluring combination of crab and cauliflower.
Chorizo-Poached Shrimp Pasta
Food & Wine’s Justin Chapple cooks chorizo in oil, then uses that oil to cook shrimp and garlic, infusing this entire dish with excellent smoky flavor.
Toasted Spaghetti with Clams
Ferran Adrià credits the idea for this dish to one of his acolytes, Moreno Cedroni, the hyper-creative Italian chef at La Madonnina del Pescatore in Italy's Marzocca di Senigallia. The method is very similar to risotto, but spaghetti fills in for the arborio rice: Adrià toasts it in a pan with a little oil, then adds hot clam juice until the pasta is fully cooked and loaded with briny flavor.
Seafood Capellini with Saffron
This dish gets its delicate flavor from hot paprika and a pinch of saffron threads.