Linguine

Puttanesca sauce is normally cooked, but we developed a quick and easy version that doesn't require cooking.

Linguine alle vongole
Adapted from Esca For this pasta dish, David Pasternack strongly recommends using a hard, sturdy dried pasta—in other words, don't be tempted to buy fresh or egg linguine. Active time: 20 min Start to finish: 20 min

Bonnie Wilkens Metully of Cincinnati, Ohio, writes: "Having two very active teenagers means I've also had to learn how to put together an interesting dinner even on busy nights. I get inspiration from my favorite bedtime reading, an immense collection of cookbooks and food magazines. I also do a quick grocery run every day —usually because I've just read about a dish that I simply must try —but also because having a well-stocked refrigerator is the key to easier cooking."

Parmesan isn't usually served with seafood pasta, but the cheese adds a nice richness to this linguine.

Look for dried wild mushrooms at most supermarkets; they lend a wonderful richness to this dish, which is great with garlic bread. Begin with a colorful salad of escarole and roasted red bell peppers, and finish with a winter fruit salad of sliced bananas and kiwi, fresh pineapple chunks and red grapes.

Offer a salad of snow peas and sliced radishes in a ginger vinaigrette. End with oranges and almond cookies. Can be prepared in 45 minutes or less.

This parsley-based pesto is a nice alternative to the classic basil one--and it's especially handy for December, when there might not be fresh basil at the market. The recipe yields about 1 1/3 cups of sauce.

A sophisticated main course.

The juices from the clams combine with spicy Asian flavors to make a great pasta sauce.

The low-fat mushroom ragout can also be served over toast points or as a side dish.

A shrimp and scallop pasta dish with basil and fennel.

Active time: 20 min Start to finish: 35 min

"I had three kids in three years when I was a 'young married' in my twenties," writes Sheryl Hurd-House of Jupiter, Florida. "That's when I started cooking and realized I liked it."

Pasta with shellfish is an old Italian tradition. Have crusty bread on hand to serve.