Mussels, clams, shrimp, calamari, linguini in a light tomato sauce

Linguini con Misto di Pesce

Capesante alla Griglia con Cime di Rabe

Veal scaloppini with Portobello mushrooms in a port wine sauce

Scaloppine al Portobello

Handmade cavatelli with mushrooms and arugula in a light marinara sauce

Cavatelli como li Faceva Mamma

Handmade fettuccine with spinach shrimp & mascarpone cheese

Fettuccine al Sugo Toscano

Red snapper sautéed with onions, gaeta olives, capers, and basil in a light marinara sauce

Dentice alla Vecchia Bari

Handmade cavatelli with broccoli rabe & sausage OR with arugula and mushrooms in a marinara sauce OR with meat sauce

Pasta Fresca

New Zealand clams sautéed with garlic and oil in a white wine sauce

Vongole al Vino Bianco

Chicken on the bone with hot, sweet, or mixed peppers in a garlic sauce

Polletto Scarpariello

Linguine Nere con Capesante is an Italian dish featuring black linguine pasta cooked with scallops and a rich tomato sauce. The dish offers a unique visual appeal and earthy flavor from the black linguine, often made with squid ink, combined with tender scallops and a fragrant garlic-tomato sauce. Here's how to make this flavorful dish at home.

Linguine Nere con Capesante

Grilled Portobello mushrooms with arugula and shaved parmigiana

Insalata del Contadino

Assortment of salami, prosciutto, marinated olives, mushrooms, provolone, and roasted peppers

Piatto Rustico

Mussels sautéed with oil and garlic in a light tomato sauce

Cozze alla Barese

Soft creamy mozzarella served with prosciutto

La Burratina

Fried baby artichokes served with marinara sauce

Carciofi Fritti

Insalata Mista

Ravioli di Ricotta

Grilled chicken topped with arugula and tomato

Pollo al Peperoncino Picante

Insalata dello Chef

Penne with mushrooms, pancetta, olives and crushed red pepper, in a light tomato sauce

Penne Arrabiatta

Roasted Mediterranean bass with lemon and extra virgin olive oil

Branzino Mediterraneo

Tossed in light marinara sauce and crowned with shaved ricotta salata.

Homemade Linguine

A generous portion of fried calamari served on a bed of dressed greens.

Fried Calamari

Spiced with sausage and spiked with vodka.

Rigatoni with Sausage

In a large pot, bring salted water to a boil. Add linguini and cook according to package instructions until al dente. Drain and set aside.

Prepare the Seafood

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Make the Sauce

Stir in crushed tomatoes and white wine. Season with salt, black pepper, and red pepper flakes. Simmer for 5-7 minutes.

Add Tomatoes and Wine

Add mussels, clams, shrimp, and calamari to the sauce. Cover the skillet and cook until the seafood is cooked through and mussels and clams have opened, about 5-7 minutes.

Add Seafood

Add cooked linguini to the skillet and toss to combine. Garnish with fresh parsley and serve immediately.

Combine and Serve

Linguini

Mussels

Clams

Shrimp, peeled and deveined

Calamari, sliced

Bring a large pot of salted water to a boil. Add the broccoli di rabe and cook for about 2-3 minutes until tender. Drain and set aside.

Prepare the Broccoli di Rabe

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant (about 1 minute).

Sauté the Garlic

Add the cooked broccoli di rabe to the skillet. Season with salt and black pepper to taste. Sauté for another 2-3 minutes until heated through. Remove from heat and set aside.

Add Broccoli di Rabe

Preheat a grill or grill pan over medium-high heat. Pat the scallops dry with paper towels, then brush with the remaining olive oil. Season with salt and black pepper.

Prepare the Scallops

Place the scallops on the grill and cook for about 2-3 minutes per side, or until they are opaque and have nice grill marks. Squeeze fresh lemon juice over them just before removing from the grill.

Grill the Scallops

On a serving plate, arrange the sautéed broccoli di rabe and top with the grilled scallops. Drizzle with additional olive oil and serve immediately.

Serve

Sea scallops

Broccoli di rabe (rapini)

Olive oil

Garlic

Red pepper flakes

Lemon

Salt

Black pepper

Season the veal scaloppini with salt and black pepper on both sides.

Prepare the Veal

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the veal and sear for about 2-3 minutes on each side until golden brown. Remove the veal from the skillet and set aside.

Sear the Veal

In the same skillet, add the remaining olive oil and butter. Add the shallots and garlic, sautéing until translucent. Then add the sliced Portobello mushrooms and thyme, cooking until the mushrooms are softened and browned.

Cook the Mushrooms

Pour in the port wine, scraping the bottom of the skillet to deglaze. Allow the sauce to simmer for about 5 minutes, reducing slightly.

Return the veal to the skillet, spooning the sauce over it. Simmer for an additional 2-3 minutes until the veal is heated through. Serve hot with the sauce drizzled over the top.

Veal scaloppini

Portobello mushrooms, sliced

Port wine

Butter

Garlic, minced

Shallots, chopped

Fresh thyme leaves

Black pepper, freshly ground

In a large mixing bowl, combine semolina flour, all-purpose flour, and salt. Gradually add water while mixing until a dough forms. Knead the dough for about 5-7 minutes until smooth, then cover with a damp cloth and let it rest for 30 minutes.

Make the Cavatelli

After resting, take small pieces of dough and roll them into ropes about 1/2 inch thick. Cut the ropes into 1-inch pieces. Use a fork to press down on each piece to create the signature cavatelli shape. Set aside.

Shape the Cavatelli

Bring a large pot of salted water to a boil. Add the cavatelli and cook for about 4-5 minutes or until they float to the surface. Drain and set aside.

Cook the Cavatelli

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add sliced mushrooms and cook until softened, about 5 minutes. Stir in crushed tomatoes and let simmer for 10 minutes.

Prepare the Sauce

Add the cooked cavatelli and arugula to the sauce, stirring gently to combine. Season with black pepper and red pepper flakes to taste. Serve hot, topped with grated Parmesan cheese.

Semolina flour

All-purpose flour

Water

Mushrooms, sliced

Crushed tomatoes

Arugula

Parmesan cheese, grated

In a large bowl, mix the all-purpose flour and eggs until it forms a dough. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Fettuccine

After resting, divide the dough into quarters. Roll each piece out on a floured surface until thin, then cut into fettuccine strips. Dust with flour to prevent sticking.

Roll Out the Dough

Bring a large pot of salted water to a boil. Cook the fettuccine for about 3-4 minutes until al dente. Drain and set aside.

Cook the Fettuccine

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the shrimp and cook until pink, about 3-4 minutes.

Add the fresh spinach to the skillet and cook until wilted. Stir in the mascarpone cheese until melted and creamy. Season with salt and black pepper.

Combine Ingredients

Toss the cooked fettuccine into the skillet with the sauce, ensuring it’s well coated. Add grated Parmesan cheese and mix well.

Mix with Pasta

Plate the fettuccine al sugo toscano and garnish with additional Parmesan cheese if desired. Enjoy!

Eggs

Fresh spinach

Mascarpone cheese

Gather all the ingredients and prepare the vegetables by slicing the onion, pitting and slicing the olives, and chopping the basil.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the sliced onions and sauté until they are translucent and soft, about 5-7 minutes.

Sauté the Onions

Season the red snapper fillets with salt and black pepper. Push the sautéed onions to the side of the skillet and add the fillets. Cook for 3-4 minutes on each side until they are golden and cooked through.

Cook the Fish

Once the fish is cooked, add the Gaeta olives, capers, and marinara sauce to the skillet. Stir gently to combine and let simmer for another 5 minutes.

Add Remaining Ingredients

Remove the skillet from heat and stir in the chopped fresh basil. Serve immediately.

Finish with Basil

Red snapper fillets

Onion, thinly sliced

Gaeta olives, pitted and sliced

Capers, rinsed

Fresh basil, chopped

Marinara sauce

In a large bowl, combine all-purpose flour, semolina flour, and salt. Make a well in the center and add the egg and water. Mix until a dough forms.

Make the Dough

Knead the dough on a floured surface for about 5-7 minutes until smooth. Divide dough into small pieces and roll into logs, then cut into small pieces and shape into cavatelli.

Knead and Shape

Boil salted water in a large pot. Cook cavatelli for about 3-5 minutes until they float. Drain and set aside.

Cook Cavatelli

In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking it apart as it cooks.

Cook Sausage

Add minced garlic, red pepper flakes, and chopped broccoli rabe to the skillet. Sauté until broccoli is tender and vibrant.

Add Broccoli Rabe

Toss the cooked cavatelli with the sausage and broccoli rabe mixture. Season with salt and pepper to taste.

Combine with Cavatelli

In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add sliced mushrooms and cook until softened.

Sauté Vegetables

Stir in marinara sauce and bring to a simmer. Add arugula and cook until wilted.

Add Marinara Sauce

Toss the cooked cavatelli with the sauce and vegetables. Season with salt and pepper to taste.

In a pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened. Add ground meat and cook until browned.

Cook Meat

Stir in crushed tomatoes and Italian seasoning. Simmer for 20-30 minutes, stirring occasionally.

Add Tomatoes and Seasoning

Toss the cooked cavatelli with the meat sauce. Season with salt and pepper to taste.

Large eggs

Broccoli rabe, chopped

Italian sausage, removed from casing

Salt and pepper

Ground beef or pork

Onion, chopped

Italian seasoning

Rinse the New Zealand clams under cold water to remove any sand or grit. Discard any clams that are open and do not close when tapped.

Prepare the Clams

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté Garlic

Increase the heat to high and add the cleaned clams to the skillet. Stir to combine with the garlic.

Add Clams

Pour in the dry white wine and add the red pepper flakes, salt, and black pepper. Cover the skillet and let the clams steam for about 5-7 minutes or until they open up.

Deglaze with Wine

Once the clams are open, remove the skillet from heat. Stir in the chopped parsley and adjust seasoning if necessary. Serve immediately with crusty bread.

Finish and Serve

New Zealand clams

olive oil

garlic, minced

dry white wine

parsley, chopped

red pepper flakes

salt

black pepper

Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and black pepper, then add them to the skillet, skin side down. Sear until golden brown, about 5-7 minutes per side. Remove the chicken and set aside.

Prepare the Chicken

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced red and yellow bell peppers, and hot peppers. Cook for 5-6 minutes until softened.

Sauté the Peppers and Garlic

Return the seared chicken to the skillet and pour in the chicken broth. Bring to a simmer, cover, and cook for about 25-30 minutes or until the chicken is fully cooked and tender.

Combine and Simmer

Once cooked, remove from heat and sprinkle with fresh chopped parsley. Serve hot with your choice of side dishes.

Linguini Con Misto Di Pesce

Capesante Alla Griglia Con Cime Di Rabe

Scaloppine Al Portobello

Cavatelli Como Li Faceva Mamma

Fettuccine Al Sugo Toscano

Dentice Alla Vecchia Bari

Pasta Fresca

Vongole Al Vino Bianco

Polletto Scarpariello

Linguine Nere Con Capesante

Insalata Del Contadino

Piatto Rustico

Cozze Alla Barese

La Burratina

Carciofi Fritti

Insalata Mista

Ravioli Di Ricotta

Pollo Al Peperoncino Picante

Insalata Dello Chef

Penne Arrabiatta

Branzino Mediterraneo

Homemade Linguine

Fried Calamari

Rigatoni With Sausage