Garlic Chive Pappardelle con Peperoni


  • 1 package Garlic Chive Pappardelle, cooked al dente (about 6-8 min)
  • 1 Chicken, cut up (about 3 lbs.)

Marinate -

  • 3 large Lemons
  • 20 sprigs Italian Parsley, leaves only
  • 2 medium cloves Garlic, peeled
  • 1/2 cup Olive Oil
  • Salt and freshly ground Pepper to taste

Sauce -

  • 3 Red Bell Peppers
  • 1/2 cup dry White Wine
  • Salt and freshly ground Pepper to taste


  1. Marinate Chicken in refrigerator for 1-2 hours.
  2. Preheat oven to 400º.
  3. Clean Peppers, removing stems, pulp, and seeds. Then cut into strips and soak in cold water for 30 minutes.
  4. Bake Chicken in oven for 35 minutes. Set marinate aside.
  5. While Chicken bakes, heat leftover marinate on medium heat. When hot, add drained Peppers and sauté for 10 minutes. Cover and simmer for another 15 minutes.
  6. Add White Wine and let evaporate uncovered for 5 minutes. (Start cooking Garlic Chive Pappardelle now.)
  7. Arrange Chicken around large platter. Drain Pappardelle and place in center of platter. Pour sauce over all and serve hot.

Lemon Garlic Fettuccine alla Salernitana (Sailor Style)


  • 1 package Lemon Garlic Fettuccine
  • 1-1/2 lbs. fresh Tomatoes
  • Coarse Salt
  • 1 large clove Garlic, peeled and left whole
  • 4 tbs. Olive Oil
  • 4 oz. Green Olives, pitted and coarsely chopped
  • 4 tbsp. Capers in Wine Vinegar, drained
  • 10 large sprigs Italian Parsley, leaves only, coarsely chopped
  • Salt and freshly ground Black Pepper
  • 4 Anchovy Fillets packed in Oil, drained
  • 4 oz. canned Tuna packed in Olive Oil, drained
  • Large fresh Basil Leaves


  1. Blanch Tomatoes, then remove skins and seeds and cut into 1" squares.
  2. Lightly crush Garlic.
  3. Heat Olive Oil in large skillet over medium heat. When warm, add Garlic and lightly sauté for 1- 2 minutes or until golden.
  4. Add Tomatoes. Mix with wooden spoon.
  5. Add Olives and Capers and cook for a few more minutes.
  6. Add Parsley and lightly season with Salt and Pepper.
  7. Cook the pasta al dente, 6-8 minutes.
  8. When Lemon Garlic Fettuccine has one minute left to cook, add Anchovies and Tuna to sauce.
  9. Serve pasta with sauce on top, sprinkled with fresh Basil.

Lemon Basil Pappardelle alla Vongole (with Clams)


  • 1 package Lemon Basil Pappardelle
  • 2 lbs. very fresh Clams
  • 2 large cloves Garlic, peeled and finely chopped
  • 20 large sprigs Italian Parsley, leaves only, coarsely chopped
  • 1/2 cup Olive Oil
  • 2 lbs. fresh, ripe Tomatoes
  • Salt and freshly ground Pepper to taste


  1. Scrub Clams very well and soak in a bowl of cold water with a little coarse Sea Salt for 30 minutes.
  2. Combine Garlic and Parsley. Place Oil in medium sauce pan over medium heat.
  3. When Oil is warmed, add chopped ingredients and sauté for 2 minutes.
  4. Cut Tomatoes into 1" pieces and add to sauce pan. Cook for 25 minutes, stirring occasionally with wooden spoon. (If desired, run sauce through food mill for smoother consistency).*
  5. Bring pot of salted water to boil and add Lemon Basil Fettuccine. Cook al dente, for 6-8 minutes.
  6. While pasta is boiling, add Clams to sauce and simmer until they open.
  7. Serve Clams and sauce over hot, drained pasta.

*To make the white version, omit Tomatoes. Add the Clams to Oil with Garlic and cook until they open. Sprinkle with chopped Parsley.