Pasta Makes Perfect

Pasta is at the top of almost any cook’s list of foods that please everyone. It’s also the perfect entrée any time of the year.

These recipes are fresh, fast and easy to prepare for a quick workweek dinner. Round out the meal with a green salad and you’ve an elegant dinner to serve to company, too.

Bon appétit!

Penne With Wild Mushrooms And Peppers

(Serves 4)

3 to 4 tablespoons olive oil

3 cloves garlic, minced

1 medium onion, chopped

8 to 10 ounces assorted fresh mushrooms, (cremini, oyster, shiitake, trumpets or white), washed and sliced

1 teaspoon thyme

Sea salt and freshly ground black pepper to taste

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

Pinch of red pepper flakes or more to taste

1 pound whole-wheat penne

1 to 2 tablespoons extra virgin olive oil for drizzling

About 1/4 cup chopped fresh parsley

Freshly grated Grana Padano cheese, to taste

To prepare:

Wash and pat mushrooms dry with paper towels.

Cut into even slices.

Coat the bottom of a large skillet with olive oil and sauté the garlic and onion over moderate high heat until soft and translucent, about 4 minutes.

Add mushrooms, thyme, salt and pepper and sauté until mushrooms are browned on the edges, about 4 to 5 minutes.

Add bell peppers and red pepper flakes and sauté until the peppers have brown edges and begin to soften, about 5 to 6 minutes.

Taste and adjust the seasonings.

Set aside until pasta is cooked.

Add the penne to a large pot of boiling salted water and cook until al dente or to personal preference.

Reserve about 1 cup of the pasta water and add it to the peppers and mushrooms.

Reheat until the sauce is hot.

Drain pasta and transfer to a large bowl.

Add mushroom and pepper sauce and toss well.

Drizzle extra virgin olive oil over the pasta, then scatter parsley and cheese on top.

Toss and serve at once.

Pass extra cheese at the table.

Angel Hair Pasta With Herbs And Manila Clams

(Serves 4)

4 cloves garlic, chopped

1/4 cup extra virgin olive oil

1 tablespoon minced fresh oregano

1 tablespoon minced fresh flat leaf parsley

1 tablespoon chiffonade fresh basil, plus 4 sprigs for garnish

3 to 4 plum tomatoes, seeded and chopped

1/3 cup dry white wine

1 lemon, zest grated and juice squeezed

2 to 3 pounds very small hard-shelled clams (Manila clams or cockles), scrubbed well

1 pound angel hair pasta

Sea salt to taste

To prepare:

Scrub clams well and set aside or refrigerate.

Bring a large pot of water to boil over high heat.

Add salt and bring back to a boil.

Meanwhile, coat the bottom of a large skillet with a lid with oil.

Cook olive oil and garlic over moderate heat and sauté until softened and aromatic, about 1 minute.

Stir in the herbs and tomatoes and sauté briefly.

Add wine and scrubbed clams and stir well to coat.

Cover the pan tightly and raise the heat.

Steam the clams, stirring once, until they open, about 5 to 8 minutes total.

Discard any unopened clams.

With a slotted spoon, transfer the clams to a bowl.

Reduce the sauce, taste and adjust the seasonings.

Add a splash of lemon juice and pinch or 2 of lemon zest, according to taste.

Add the pasta to the water and cook according to the directions on the side of the box, about 9 to 10 minutes.

Drain the pasta and save a half cup of the cooking liquid, if necessary, add it to the clam sauce.

Transfer pasta to a large bowl.

Toss with the sauce and clams.

Divide among warmed pasta bowls.

Garnish with basil sprigs and serve at once.