This recipe first appeared in our first Italian issue in March, 2018 courtesy Chef Daniel Costa of Edmonton's Uccellino. While Uccellino may be closed, you can find Chef Costa at Edmonton's Olia restaurant.
"A major misconception of pasta is that fresh is always superior. Dried pasta works much better with specific sauces," explains Chef Costa. "Cook your pasta in plenty of salted, boiling water until just under al dente. Finish cooking in your sauce with a ladle or two of the pasta's cooking water."
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