When the pasta is cooked, lift it out of the water with tongs and add it to your buttery lemon sauce. Cook for one minute, while adding pasta water to the sauce with a ladle to keep it moist.

Then she drains the pasta being sure to leave some of the water and mixes the tomato sauce with the hot pasta to fuse the flavors together. Tossed with 1.5 cups of parmesan cheese and fresh basil ...

While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream and the remaining ¼ cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened.

Linguine with White & Red Clam Sauce Serves: 4-6. White Clam Sauce. 1/4 cup extra virgin olive oil 3 cloves garlic, sliced thin Pinch of crushed red pepper 1 cup dry white wine ...

Ina Garten, host of Food Network’s “Barefoot Contessa,” has a new cookbook, “Cooking for Jeffrey,” featuring the recipes her husband of 48 years requests most often. She joins Matt Lauer ...

If you’ve seen (or heard of) Ina Garten’s creamy sausage pasta, then you’re probably as eager as we are to taste-test the recipe. After all, the Barefoot Contessa, 75, has never let us down ...

Retailing for $8.99, the line of dinners will include dishes such as five-cheese penne, sesame chicken & noodles, beef bourguignon, tequila lime chicken, shrimp scampi linguine, creamy chicken ...

When I was 15, I saw her make linguine with shrimp scampi, so I scribbled down the ingredients, went to the store, and just cooked it.I have always been an instinctual cook, so I don’t think I ...