Giorgia Goggi mixes this slow-cooked tomato sauce with octopus and saffron into paccheri pasta di Gragnano, a thick, air-dried Italian macaroni. But any robust pasta shape will do. Get the recipe for Pasta with Octopus Ragu and Stracciatella »

Handmade pasta with toasted “grano arso” flour, tomatoes, basil, and cuttlefish

Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.

Cooling fresh mint tempers the heat of the spicy tomato sauce in this bountiful seafood pasta.Get the recipe for Seafood Pasta with Tomatoes, Chiles, and Mint »

This pasta is filled with all kinds of seafood—clams, squid, shrimp, and lobster. Get the recipe for Seafood Pasta (Bucatini ai Frutti di Mare) »

Versions of this satisfying, cream-laced crawfish pasta are served at restaurants throughout Louisiana and Mississippi. The level of heat from hot sauce is left up to the cook.

Linguine with Crab in Spicy White Wine Sauce

This dish, along with linguine with red clam sauce and oven-baked rigatoni, is a mainstay of the Italian-American fare served at Figaretti’s in Wheeling, West Virginia.
See the recipe for Figaretti’s ‘Godfather II’ Linguine »

Chilled Sea Urchin and Farro Pasta

In this representative Sicilian dish, which seamlessly combines Arab and Sicilian flavors, pasta is tossed with sardines from the Mediterranean, raisins and pine nuts grown in the mountains, and a dash of saffron, which imbues the pasta with a golden color. Look for small sardines, which are sweeter and more delicate than larger ones. Get the recipe for Linguine with Sardines, Raisins, and Pine Nuts (Pasta con le Sarde) »

A Japanese take on the Italian pasta classic with sake, shiitake mushrooms, and umami-loaded yakinori (seaweed).

In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs. See the recipe for »