Linguine

Juli Tsuchiya-Waldron of Tokyo, Japan, writes: "I was born in California but moved to Tokyo with my family when I was 6 years old. Now I'm 19, and have started a small craft shop where I sell my handmade place mats and coasters. Cooking is my other creative outlet. When my mother is too busy to cook for the family, I enjoy coming up with dishes that are interesting and nutritious but still quick." To turn this salad into a main course, add cooked shrimp and more vegetables, such as slivered carrots and red cabbage.

Perfect before grilled fish or roast chicken.

Dried udon noodles are found in the Asian foods section of most supermarkets; if unavailable, use linguine instead.

This is a great pasta dish to serve for company. Chances are good that you'll find the Asian ingredients— increasingly carried by everyday food shops—at your local supermarket. We used the Thai Kitchen brand, which is widely available.

Here's a simple and versatile pesto: It can be stored in the refrigerator for up to two weeks, and a spoonful of it enhances everything from soup to chili. Add three cups of diced cooked chicken to the pasta to make a satisfying main course that serves four.

Can be prepared in 45 minutes or less.

Usually clam sauce is loaded with cream and butter. Here, only a touch is needed in a lighter version of an old favorite.

Canned tuna sparked with lemon and capers creates a superb sauce that complements many pasta shapes — penne, shells, or linguine, to name only a few. I prefer solid-pack tuna in olive oil for the best flavor and texture. I sometimes add a small handful of unpitted black olives — Kalamata or Gaeta — and a large, ripe tomato, seeded and diced, for a delicious variation. Italians would never serve cheese with fish, but you have my permission to break the rules!

Active time: 30 min Start to finish: 45 min

This impressive main course is ideal for a healthful dinner party. Serve it with crusty country style bread to soak up the flavorful juices.

After opening anchovies, always keep them refrigerated, or they become mushy. Use as necessary. Freshly grated cheese may be frozen until needed.

Linguine with Walnut Sauce The texture of mixed nuts and bread crumbs makes this an ethereal pasta. When the noodles are cooked and then dressed just right, they taste great even at room temperature.

I find that littlenecks or tiny cockles are the best shellfish for this dish, because they are delicate. Tarragon complements them, as does parsley or dill.