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Crab Fennel Spaghetti - (Makes 2 servings)

Ingredients:

1 bulb fennel

5 oz. dried spaghetti

1 fresh red chili

5 1/2 oz. ripe mixed-color cherry tomatoes

5 1/2 oz. mixed brown & white crab meat

1.  Put a large non-stick frying pan on a medium-low heat.  Trim the fennel, pick and reserve any leafy tops, then halve the bulb and finely slice it.  Place in the pan with 1 tablespoon of olive oil and cook with the lid on for 5 minutes.

2.  Meanwhile, cook the pasta in a pan of boiling water according to the package instructions, then drain, reserving a cupful of cooking water.

3.  Seed and finely slice the chili, stir into the fennel pan, and cook uncovered until soft and sticky, stirring occasionally. Halve the tomatoes and toss into the pan for 2 minutes, followed by the crab meat and, 1 minute later, the drained pasta.

4.  Loosen with a splash of the reserved cooking water, if needed, then season with seas salt ad black pepper, sprinkle over any reserved fennel tops, and drizzle with 1 teaspoon of extra-virgin olive oil.

Lemony Zucchini Linguine - (Makes 2 servings)

Ingredients:

5 oz. dried linguine

2 mixed-color zucchini

1/2 bunch fresh mint

1 oz. Parmesan cheese

1 lemon

1.  Cook the pasta in a pan of boiling water according to the package instructions, then drain, reserving a cupful of the cooking water.

2.  Meanwhile, slice the zucchini lengthways, then again into long matchsticks.

3.  Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the zucchini.  Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.

4.  Toss the drained pasta into the zucchini pan with a splash of reserved cooking water.  Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season with sea salt and black pepper.

5.  Dish up, finely grate over the remaining Parmesan, and drizzle with 1 teaspoon of extra-virgin olive oil before serving.

Garlic Mushroom Pasta - (Makes 2 servings)

Ingredients:

5 oz. dried trofie or fusilli

2 cloves garlic

8 oz. mixed mushrooms

1 oz. Parmesan cheese

2 tablespoons reduced-fat crème fraiche

1.  Cook the pasta in a pan of boiling water according to the package instructions, then drain, reserving a cupful of the cooking water.

2.  Meanwhile, peel and finely slice the garlic.  Place it in a large non-stick frying pan on a medium-high heat with 1/2 tablespoon of olive oil, followed by the mushrooms, tearing up any larger ones.  Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.

3.  Toss the drained pasta into the mushroom pan with a splash of the reserved cooking water.

4.  Finely grate in most of the Parmesan, stir in the crème fraiche, taste, adjust seasoning, and dish up, finishing with a final grating of Parmesan.

Pear & Gorgonzola Farfalle - (Makes 2 servings)

Ingredients:

5 oz. dried farfalle

2 1/2 oz. Gorgonzola cheese

1/2 radicchio or 2 red endive

2 ripe pears

1 oz. shelled walnut halves

1.  Cook the pasta in a pan of boiling water according to the package instructions, then drain, reserving a cupful of the cooking water.  Melt the cheese in a heatproof bowl above the pasta as it cooks, removing carefully when gooey.

2.  Meanwhile, slice the radicchio 1/2 inch thick.  Place it in a large dry non-stick frying pan on a high heat to char for 5 minutes, turning halfway.

3.  Peel the pears with a vegetable peeler, then slice lengthways.  Toss into the pan, crumble in most of the walnuts, add a splash of the pasta cooking water, reduce to a medium heat and pop the lid on, then leave to caramelize slightly.

4.  Toss the drained pasta and oozy Gorgonzola into the pear pan with a splash of red wine vinegar, and a splash of reserved cooking water, if needed.  Taste, season with sea salt and black pepper, crumble over the remaining walnuts, and drizzle with 1 teaspoon of extra-virgin olive oil.

Rose' Pesto Shrimp Pasta - (Makes 2 servings)

Ingredients:

10 oz. large raw shell-on king shrimp

4 cloves garlic

2 teaspoons red pesto

5 oz. dried taglierini or angel hair pasta

2/3 cup light rose' wine

1.  Place 4 whole shrimp in a large non-stick frying pan with 1 tablespoon of olive oil, off the heat.  Pull off the rest of the shrimp heads and place them in the pan for bonus flavor.  Quickly pull the legs and tails off the shrimp and peel off the shells.  De-vein and then chop the shrimp.

2.  Peel and finely slice the garlic.  Put the frying pan on a medium-high heat and, after 2 minutes, stir in the garlic and chopped shrimp, followed 1 minute later by the pesto, stirring regularly.

3.  Meanwhile, cook the pasta in a pan of boiling salted water according to the package instructions.  Pour the rose' into the shrimp pan and let it bubble and reduce for 1 minute.  drain the pasta, reserving a cupful of cooking water, then toss the pasta into the shrimp pan, loosening with a little reserved cooking water, if needed.

4.  Toss over the heat for 1 minute, then taste, season with sea salt and black pepper, and enjoy.

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