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47 min 45 minA creamy Italian risotto made with fish stock and white wine, with squid, king prawns and scallops stirred in for the last few minutes so they stay tender. Adapted from “Seafood Risotto” in the Wikibooks Cookbook (CC BY-SA 4.0). Amounts given for the marinade, frying oil, wine and parsley. Photo: Ceeseven, CC BY-SA 4.0, via Wikimedia Commons (“Seafood Risotto”).
32 min 18 minNaples' clam pasta: fresh clams steamed open in garlicky olive oil with a little chile, tossed with spaghetti and parsley. Add tomatoes for the red version or leave them out for the white. Adapted from “Spaghetti with Clams” in the Wikibooks Cookbook (CC BY-SA 4.0). Added soaking the clams to purge sand; tomatoes made optional (the source's white version), canned clams left out and oil and garlic given amounts. Serves 4 rather than 6. Photo: Ka23 13, CC BY-SA 4.0, via Wikimedia Commons (“Vongole 20220312 113850”).
34 min 16 minA punchy pantry pasta from the Italian islands: anchovies melted into olive oil, then olives, capers, tomatoes and a little chile. Ready in the time the pasta takes. Adapted from “Spaghetti alla Puttanesca” in the Wikibooks Cookbook (CC BY-SA 4.0). Scaled from 6–8 to 4 servings with fewer anchovies; timings added. Photo: Popo le Chien, CC BY-SA 4.0, via Wikimedia Commons (“Pasta Puttanesca”).