Tag Archives: pasta

Spaghetti al limone

27 Apr

Simple enough to have on the table in fifteen minutes, fancy enough to serve to guests – spaghetti al limone is a great recipe to have up your sleeve.

Like most dishes with few ingredients, quality makes a difference here  – use the good olive oil, and a nice piece of Parmesan.

Having made spaghetti al limone regularly for twenty years now, my version has evolved somewhat from the original River Café recipe, and uses considerably less olive oil and cheese.

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Crab linguine

3 Nov

Crab linguine

This simple, delicious crab linguine takes me back to the week we spent camping in Cornwall, at the tip of the Lizard peninsula.

Once the seven-hour drive and rigamarole of pitching camp was behind us, we spent our days cliff walking, beach lazing, and body surfing, and our nights toasting marshmallows and sipping whisky round the campfire.

Before leaving London, I’d had the brainwave of freezing a few meals in large ziplock bags. These served as ice blocks for the cooler, keeping the milk and butter cool while they slowly thawed (a system that worked surprisingly well) until I heated them up on our little gas burner.

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Pasta cacio e pepe

12 Mar

cacio-e-pepe2

Pasta cacio e pepe is the most Roman of dishes for me. With only three ingredients – pasta, pecorino and pepper  – it sounds deceptively simple. The trick lies in successfully transforming the grated cheese and pasta water into a creamy sauce. Continue reading

Chickpea pasta soup

26 Apr

chickpea pasta soup

If there’s one recipe that stands out as a clear family favourite, it would definitely be chickpea pasta soup. I’ve been making this soup for years, and we haven’t tired of it yet. It’s easy to make, smells wonderful while it simmers, is delicious to eat, and tastes even better the following day.

It’s a great dinner to follow a big Sunday  lunch, but filling enough to be the main event as well. It’s vegetarian, and popular with most kids I feed it to (aside from the odd garlic hater). I clipped the original recipe from the newspaper a good ten years ago, but it’s evolved into our own version. Continue reading