Linguine in Cartoccio ( Seafood Linguine in Parcels)

This recipe is a variation of the recent seafood in parcels recipe, and also originates in maritime southern Italy.   The difference is that this version is primarily cooked on the stove top before being finished off in the oven. The sauce is cooked first and the pasta is only half cooked in boiling water,

Bigoli in Salsa (Spaghettoni No 7 with Onion and Anchovy Sauce)

This simple recipe consisting of only 5 ingredients originates in  Venice. Originally served on the eve of high days and holy days where eating meat was proscribed for religious reasons, it is has now entered the pantheon of much loved signature dishes served in restaurants throughout Venice.   Traditionally the pasta was made cheaply from

Seared Scallops with Beurre Blanc Sauce

This is a classic French bistro recipe, taking the freshest scallops, searing them so they are caramelised on the outside and rare in the middle and serving them with delicious beurre blanc sauce.     Beurre blanc is one of the classic French sauces, and has a natural affinity with seafood.  If it seems too

Tagine of Spiced Lamb Shoulder

This is another dish that comes from the North African side of the Mediterranean, also named after the terracotta Tagine (sometimes spelt Tajine) used to cook it.   As with the lamb shank and quince recipe, you can use a sealed cast iron oven pan instead of a Tagine to achieve equally good results.