Noodle Soup with White Beans and Collards

This flavorful and comforting soup is just what you need on a cold winter night. To quickly cut the collards, stack a few leaves and roll them into a tight cylinder, then slice crosswise 1/4 inch thick.

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 slices bacon, cut crosswise into 1/4-inch-wide pieces
  
  


• 
  
  1 medium red onion, halved and thinly sliced lengthwise
  
  


• 
  
  2 medium cloves garlic, peeled
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 small collard leaves, stemmed and cut into 1/4-inch-thick strips (about 2 cups)
  
  


• 
  
  3/4 tsp. fresh thyme
  
  


• 
  
  6 cups lower-salt chicken or vegetable broth
  
  


• 
  
  4 oz. fresh linguine or fettuccine, cut into 4- to 6-inch-long pieces
  
  
  
  


• 
  
  1 15-1/2-oz. can cannellini beans, drained and rinsed
  
  


• 
  
  1 oz. Parmigiano-Reggiano, shaved with a vegetable peeler (about 1/2 cup)
  
  

Heat the olive oil and bacon in a 3-quart saucepan over medium-high heat. Cook, stirring frequently, until the bacon is browned and crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.

Add the onion, garlic, and 1/4 tsp. each salt and pepper to the saucepan and cook over medium heat, stirring frequently, until the onion is soft, about 5 minutes. Add the collards and thyme and cook, stirring, until the collards are wilted, about 3 minutes. Remove the garlic and discard.

Add the broth, turn the heat up to high, cover, and bring to a boil. Add the pasta and cook until just tender, about 2 minutes. Add the beans and cook, stirring frequently, until heated through, about 1 minute. Stir in half of the Parmigiano shavings.

Serve the soup topped with the remaining Parmigiano and the bacon.

Linguine with Canned Tuna, Olives, and Chile (Linguine al Tonno)

 Please make sure you never use tuna in brine for this recipe, and if you like you can add some capers to the sauce. 

• 
  
  10 Tbs. extra virgin olive oil
  
  


• 
  
  2 garlic cloves, peeled and finely sliced
  
  


• 
  
  1/2 cup pitted Kalamata olives, drained and quartered
  
  


• 
  
  5 anchovy fillets in oil, drained and chopped
  
  


• 
  
  10 cherry tomatoes, quartered
  
  


• 
  
  1/2 tsp. dried chile flakes
  
  


• 
  
  1 7-oz. can tuna in oil, drained and flaked
  
  


• 
  
  2 Tbs. freshly chopped flat-leaf parsley
  
  


• 
  
  18 oz. linguine of your choice
  
  


• 
  
  Salt to taste
  
  

In a large skillet, heat the oil over medium heat and sauté the garlic, olives, and anchovies for 1 minute, stirring with a wooden spoon.

Add the tomatoes with the chile and cook for an additional 2 minutes.
 

Scatter in the tuna with the parsley, season with a little salt, and mix together for 1 minute. Set aside.
 

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and return to the same pan over low heat.
 

Pour in the tuna, tomato, and olive sauce and stir everything together for 30 seconds to allow the flavors to combine.
 

Serve hot, and please don’t be tempted to serve it with grated cheese on top.
 

Linguine with Roasted Asparagus and Almond Pesto

Swap almonds for the usual pine nuts in this twist on classic pesto, and turn it into a one-dish meal with a few bright vegetables. This pesto recipe doubles easily; keep any extra in a sealed container in the refrigerator for up to a week. It's delicious on crostini for a quick bite, or served with roast chicken or salmon.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. asparagus, trimmed
  
  


• 
  
  2 cups grape tomatoes
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1/2 cup sliced almonds
  
  


• 
  
  1/4 cup fresh basil leaves
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano
  
  


• 
  
  1 lb. dried linguine
  
  


• 
  
  Freshly ground black pepper
  
  

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil over high heat.


Arrange the asparagus in a single layer on one half of a large rimmed baking sheet. Arrange the tomatoes on the other half of the sheet. Drizzle both with 1 Tbs. of the oil, season with 1/4 tsp. salt, and toss to coat. Roast on the top rack until the tomatoes have collapsed and the asparagus are bright green, about 20 minutes.


While the vegetables roast, put the almonds on another rimmed baking sheet and toast on the bottom rack, stirring occasionally, until fragrant and lightly browned, 10 to 12 minutes.


Reserve 1 heaping Tbs. of the almonds for garnish and put the remaining almonds in a food processor. Remove the tips from the asparagus and set aside. Roughly chop the remaining asparagus and add to the food processor along with the basil, cheese, 1/2 tsp. salt, and the remaining 3 Tbs. olive oil. Pulse until a coarse paste forms, about 10 seconds. Season to taste with salt and pepper and transfer to a large serving bowl.


Cook the linguine in the boiling water according to package directions until al dente. Drain the pasta and reserve 1/2 cup of the pasta cooking water. Add the pasta to the pesto and toss to coat. If necessary, add some or all of the reserved cooking water to loosen the pesto to a saucy consistency. Garnish with the tomatoes, asparagus tips, and reserved almonds, and serve.

Noodle Soup with White Beans and Collards

This flavorful and comforting soup is just what you need on a cold winter night. To quickly cut the collards, stack a few leaves and roll them into a tight cylinder, then slice crosswise 1/4 inch thick.

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 slices bacon, cut crosswise into 1/4-inch-wide pieces
  
  


• 
  
  1 medium red onion, halved and thinly sliced lengthwise
  
  


• 
  
  2 medium cloves garlic, peeled
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 small collard leaves, stemmed and cut into 1/4-inch-thick strips (about 2 cups)
  
  


• 
  
  3/4 tsp. fresh thyme
  
  


• 
  
  6 cups lower-salt chicken or vegetable broth
  
  


• 
  
  4 oz. fresh linguine or fettuccine, cut into 4- to 6-inch-long pieces
  
  
  
  


• 
  
  1 15-1/2-oz. can cannellini beans, drained and rinsed
  
  


• 
  
  1 oz. Parmigiano-Reggiano, shaved with a vegetable peeler (about 1/2 cup)
  
  

Heat the olive oil and bacon in a 3-quart saucepan over medium-high heat. Cook, stirring frequently, until the bacon is browned and crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.

Add the onion, garlic, and 1/4 tsp. each salt and pepper to the saucepan and cook over medium heat, stirring frequently, until the onion is soft, about 5 minutes. Add the collards and thyme and cook, stirring, until the collards are wilted, about 3 minutes. Remove the garlic and discard.

Add the broth, turn the heat up to high, cover, and bring to a boil. Add the pasta and cook until just tender, about 2 minutes. Add the beans and cook, stirring frequently, until heated through, about 1 minute. Stir in half of the Parmigiano shavings.

Serve the soup topped with the remaining Parmigiano and the bacon.

Noodle Soup with White Beans and Collards

This flavorful and comforting soup is just what you need on a cold winter night. To quickly cut the collards, stack a few leaves and roll them into a tight cylinder, then slice crosswise 1/4 inch thick.

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 slices bacon, cut crosswise into 1/4-inch-wide pieces
  
  


• 
  
  1 medium red onion, halved and thinly sliced lengthwise
  
  


• 
  
  2 medium cloves garlic, peeled
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 small collard leaves, stemmed and cut into 1/4-inch-thick strips (about 2 cups)
  
  


• 
  
  3/4 tsp. fresh thyme
  
  


• 
  
  6 cups lower-salt chicken or vegetable broth
  
  


• 
  
  4 oz. fresh linguine or fettuccine, cut into 4- to 6-inch-long pieces
  
  
  
  


• 
  
  1 15-1/2-oz. can cannellini beans, drained and rinsed
  
  


• 
  
  1 oz. Parmigiano-Reggiano, shaved with a vegetable peeler (about 1/2 cup)
  
  

Heat the olive oil and bacon in a 3-quart saucepan over medium-high heat. Cook, stirring frequently, until the bacon is browned and crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.

Add the onion, garlic, and 1/4 tsp. each salt and pepper to the saucepan and cook over medium heat, stirring frequently, until the onion is soft, about 5 minutes. Add the collards and thyme and cook, stirring, until the collards are wilted, about 3 minutes. Remove the garlic and discard.

Add the broth, turn the heat up to high, cover, and bring to a boil. Add the pasta and cook until just tender, about 2 minutes. Add the beans and cook, stirring frequently, until heated through, about 1 minute. Stir in half of the Parmigiano shavings.

Serve the soup topped with the remaining Parmigiano and the bacon.

Linguine with Clam Sauce

Linguine with clam sauce should be packed with flavor: nicely garlicky and a little spicy. Most of all it should taste of fresh, delicious clams with the unmistakable tang of the sea. Fresh, in-the-shell clams are the key to getting this true clam flavor, and tiny littlenecks are the tenderest. 

• 
  
  24 littleneck clams
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/3 cup dry white wine
  
  


• 
  
  5 Tbs. finely chopped fresh flat-leaf parsley, plus a few whole leaves for garnish
  
  


• 
  
  3 large cloves garlic, minced
  
  


• 
  
  Kosher salt
  
  


• 
  
  8 oz. linguine or spaghettini (I like De Cecco, Due Pastori, and Rustichella d’Abruzzo brands)
  
  


• 
  
  Freshly ground black pepper
  
  

Scrub the clams under cold water and set aside. In a heavy 3-qt. saucepan, heat 3 Tbs. of the oil over medium heat. Add the pepper flakes and cook briefly to infuse the oil, about 20 seconds. Immediately add the wine, 2 Tbs. of the chopped parsley, and half of the minced garlic. Cook for 20 seconds and add the clams.

Cover and cook over medium-high heat, checking every 2 minutes and removing each clam as it opens. It will take 5 to 6 minutes total for all the clams to open. Transfer the clams to a cutting board and reserve the broth. Remove the clams from the shells and cut them in half, or quarters if they’re large. Return the clams to the broth. Discard the shells.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until it’s almost al dente, 6 to 9 minutes. Don’t overcook.

While the pasta is cooking, heat the remaining 3 Tbs. olive oil in a 10- or 12-inch skillet over medium heat. Add the remaining 3 Tbs. chopped parsley and the rest of the garlic and cook until the garlic is just soft, about 1 minute. Set the skillet aside.

When the pasta is done, reserve about 1/4 cup of the pasta cooking water and then drain the pasta. Add the pasta, the clams, and the broth the clams were cooked in to the skillet. Return to low heat, toss the pasta in the sauce, and simmer for another minute to finish cooking it, adding a little of the pasta water if you prefer a wetter dish.

Taste for salt and add a large grind of black pepper. Serve immediately, garnished with the parsley leaves.

Linguine with Roasted Asparagus and Almond Pesto

Swap almonds for the usual pine nuts in this twist on classic pesto, and turn it into a one-dish meal with a few bright vegetables. This pesto recipe doubles easily; keep any extra in a sealed container in the refrigerator for up to a week. It's delicious on crostini for a quick bite, or served with roast chicken or salmon.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. asparagus, trimmed
  
  


• 
  
  2 cups grape tomatoes
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1/2 cup sliced almonds
  
  


• 
  
  1/4 cup fresh basil leaves
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano
  
  


• 
  
  1 lb. dried linguine
  
  


• 
  
  Freshly ground black pepper
  
  

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil over high heat.


Arrange the asparagus in a single layer on one half of a large rimmed baking sheet. Arrange the tomatoes on the other half of the sheet. Drizzle both with 1 Tbs. of the oil, season with 1/4 tsp. salt, and toss to coat. Roast on the top rack until the tomatoes have collapsed and the asparagus are bright green, about 20 minutes.


While the vegetables roast, put the almonds on another rimmed baking sheet and toast on the bottom rack, stirring occasionally, until fragrant and lightly browned, 10 to 12 minutes.


Reserve 1 heaping Tbs. of the almonds for garnish and put the remaining almonds in a food processor. Remove the tips from the asparagus and set aside. Roughly chop the remaining asparagus and add to the food processor along with the basil, cheese, 1/2 tsp. salt, and the remaining 3 Tbs. olive oil. Pulse until a coarse paste forms, about 10 seconds. Season to taste with salt and pepper and transfer to a large serving bowl.


Cook the linguine in the boiling water according to package directions until al dente. Drain the pasta and reserve 1/2 cup of the pasta cooking water. Add the pasta to the pesto and toss to coat. If necessary, add some or all of the reserved cooking water to loosen the pesto to a saucy consistency. Garnish with the tomatoes, asparagus tips, and reserved almonds, and serve.