This traditional dish from Palermo is linked to the migration of many Sicilians to Northern Italy in search of work, and so is often called La Pasta Milanisa (the Milanese pasta),” says chef Gennaro ...

To make the pasta with tuna, anchovies, and bottarga, start by washing and chopping the fresh parsley (1), then take the tuna, drain it with a sieve to remove excess oil (2), then transfer it to a ...

It’s the ideal dinner to throw together when you’re tired but still want a flavor-packed meal.

"Their anchovies are meaty, silky, and beautifully cured. The brand has a long-standing reputation for quality, and their process respects both the fish and the eater—packed in olive oil, never overly ...

1 small jar or can imported >anchovies in hot chile olive oil >(see note)> 1 tablespoon extra-virgin olive oil> 1 small clove garlic, sliced> 5 ounces imported spaghetti> 1/2 cup coarsely chopped flat ...

I first ate this at a lovely restaurant in Fowey in Cornwall, and knew that, once home, I had to make it myself. And I pretty much haven’t stopped since. Put a large saucepan of water on for the pasta ...