Italians know well that the texture of pasta matters greatly. Hence, the emphasis on cooking it until just barely al dente, or until tender, but with a pleasant chew. But that’s not where the lesson ...

Italians know well that the texture of pasta matters greatly. Hence, the emphasis on cooking it until just barely al dente, or until tender, but with a pleasant chew. But that’s not where the lesson ...

Some recipes redefine what a snack can be, and this dish is one of them. Combining the delicate sweetness of langoustine ...

Kidman’s crispy orecchiette recipe was featured in Paul Newman’s 1998 cookbook. The pasta gets pan-fried for a crunchy, golden texture that pasta lovers will crave. Finished with broccoli, garlic, ...

An adaptable recipe for pasta that delivers spice, citrus and plump, juicy seafood Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer.