Pasta alla zozzona is the combination of Rome's four classic pastas, ... "And once it's plated, eat it immediately," he said. Below, his recipe, as shared with Fox News Digital.

1 cup dry white wine. 3/4 pound linguine. 1 1/2 cups chopped (1/2-inch) razor clam meat. 1 cup finely chopped fresh parsley. 1 tablespoon chopped fresh oregano ...

Negrin calls for dusting the plated pasta with sharp, earthy pecorino Romano, but I also like to shower it with toasted bread crumbs, tossed lightly with olive oil and baked at 400 degrees until ...

The Book of Pasta Academia Barilla, with Dalcò Edizioni. Phaidon, $49.95 (352p) ISBN 978-1-83866-884-6 ...