Fettucine al Ragù di Tonno (Fettucine with tuna and tomato sauce)

I first ate this delicious fish pasta in Sicily where high quality tuna has been fished from the Mediterranean  for hundreds of years.   It is a delicious and healthy alternative to meat based ragù sauces, essentially swapping minced veal with minced tuna and substituting grated parmigiano with finely chopped parsley.  As is always the

Fillet steaks au poivre

Steak au poivre, or pepper steak,  is a very quick dish to prepare and make, and perfect for a casual but elegant dinner with a nice bottle of red wine. Served in bistros throughout the length and breadth of France,  it is a simple but luxurious dish, marrying the best quality beef with cream, wine

Spaghetti with anchovy and breadcrumbs (cheat’s bottarga)

Bottarga is the dried and salted roe of bluefin tuna or grey mullet. It is a much sought after delicacy with a flavour not unlike the very best anchovies,  and   is produced  in Sicily and Sardinia as well as throughout the Mediterranean. It is often grated over pasta for a simple but highly flavoured

Linguine ai frutti di mare (Linguine in seafood sauce)

This is a very satisfying showcase for fresh seafood and you can find versions of it along along the length and breadth of Italy’s Adriatic and Mediterranean coastlines using freshly landed seafood. I normally use  prawns, squid and scallops in the recipe, but you can substitute small octopus for the squid, and mussels for the

Spaghetti aglio, olio e peperoncino (garlic, olive oil and chilli)

Originating  in Napoli, this is one of the simplest and cheapest pasta sauces, and  it  was always very popular with students late at night after a party because  everyone has these basic ingredients in  their kitchen and it is really quick to cook from scratch. Delicious in its own right, you can trick it up