In Season Pasta Recipes

Check out Mangia’s favorite pasta recipes:

pasta shrimp

in season pasta recipes

Spaghetti with Cherry Tomatoes and Arugula 

  • 3/4 pound spaghetti
  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1/2 cup pine nuts
  • 1 teaspoon chile flakes
  • 1 pint cherry tomatoes
  • Pinch of salt and freshly ground pepper
  • 2 cups fresh arugula, shredded
  • Freshly grated Parmigiano Reggiano


Cook spaghetti according to package directions Reserve 1/2 cup cooking water; set aside.

In a large skillet, heat olive oil on high for 2 to 3 minutes, Add garlic cloves, pine nuts and chilly flakes. Cook for 2 mins on medium heat. Add tomatoes, salt and pepper. Cook 8 to 10 mins. Stir in the arugula and remove pan from heat. Add the drained spaghetti and reserved water to the skillet. Cook until water evaporates, stirring well. Serve with Parmigiano Reggiano to taste. Makes 4 servings.

Penne with Fava beans 

  • 1 pound fresh fava beans
  • 1 garlic clove, chopped
  • 1/2 cup toasted pine nuts
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup olive oil
  • salt and pepper to taste
  • 1/2 pound penne, cooked according to package directions
  • Fresh lemon juice


Bring a medium saucepan of water to a boil. Shell the lava beans. Place beans in boiling water and cook for 15 mins. Remove, drain and place in a bowl of ice water. When cool, drain and remove outer skin from beans. Place the beans in a food processor with garlic, pine nuts, parsley and cheese; process adding olive oil to form textured consistency. Add salt and pepper and stir mixture into pasta Add a squeeze of fresh lemon juice. Top with additional cheese if desired and an extra drizzle of olive oil. Makes 4 servings

Spaghetti alle Vongole aka spaghetti with clams

  • 3 pounds clams in shells (smallest you can find)
  • 3 tablespoons olive oil
  • 1 clove garlic minced
  • 1/8 teaspoon hot red pepper flakes
  • 1/4 cup white wine
  • 1 tablespoon salt
  • 1 pound spaghetti
  • 1/4 cup parsley, freshly chopped

Fill a large pot with water and bring to a boil to cook the spaghetti

Wash the clams in cold water, removing any grit from the shells and throw away any clams that open during the cleaning.

In a large saucepan, add the oil and garlic. Gently heat under the garlic becomes fragrant, then stir in the pepper flakes. Add the clams and then the white wine. Raise the heat to high, stir to mix, and then partially cover and cook, gently shaking the pan, until the clam shells open, about 2 to 7 minutes.

Add a tablespoon of salt to the boiling water, and cook the spaghetti until very al dente, according to the package directions. Drain the spaghetti and add it and add a half cup of the spaghetti water to the pan with the clams. Toss and continue to cook over low heat for a few minutes. Turn off the heat, stir in the parsley and serve immediately.

Note: if you wish you can separate half the clams from the shells while the spaghetti is cooking, then discard the shells and return the clams back to the saucepan to mix in with the spaghetti. Makes 4 servings.