Linguine

Jalapeño and basil add zip to a classic dish.

Larry's inspiration for this soup was a dish that he enjoyed while vacationing in Japan. Look for the oriental sesame oil in the Asian foods section of the supermarket.

Crusty Italian bread and mixed greens with a red wine vinaigrette are good with the pasta. Afterward, put out big strawberries and bowls of mascarpone cheese (or sour cream) and brown sugar for dipping.

Perfect before grilled fish or roast chicken.

A quick version of the traditional Sicilian dish pasta con le sarde. Accompany it with herbed focaccia topped with goat cheese, as well as a salad of roasted red bell peppers. Finish the meal with a fresh fruit tart. This recipe can be prepared in 45 minutes or less.

Warm garlic toast and an arugula salad with balsamic vinaigrette are good partners with the pasta. A purchased lemon tart is a fitting dessert.

Dried udon noodles are found in the Asian foods section of most supermarkets; if unavailable, use linguine instead.

Imported from Italy early in the decade, sun-dried tomatoes seduced the nation. Two other obsessions were pasta and pesto. All those ingredients combine here in a dish that doesn’t age.

Can be prepared in 45 minutes or less.

This is as delicious with mussels as it is with clams. Offer a simple green salad afterward, and pears and a wedge of Italian cheese for dessert.

A cup or so of the linguine cooking water is the secret to a properly made pasta with pesto.

Puttanesca sauce is normally cooked, but we developed a quick and easy version that doesn't require cooking.

Linguine alle vongole
Adapted from Esca For this pasta dish, David Pasternack strongly recommends using a hard, sturdy dried pasta—in other words, don't be tempted to buy fresh or egg linguine. Active time: 20 min Start to finish: 20 min

Can be prepared in 45 minutes or less.

On a weekday, accompany this main course with breadsticks and marinated vegetables from the deli. Wrap up with grapes and cookies. For a festive occasion, start with an antipasto of olives and roasted vegetables, then serve an arugula, radicchio and toasted walnut salad dressed with lemon vinaigrette. Finish with an Italian fruit crostata.

Spicy Szechuan dishes were quite the thing in the seventies; around that time, pasta was also coming into its own. This recipe features ingredients that are widely available in the Asian foods section of most markets. If you like, add snow peas and sliced red bell pepper for some crunch.