In a small bowl, cover the dried porcini with 400ml of boiling kettle water.

Place the minced pork in a large shallow casserole pan with 1 tablespoon of olive oil, then break it up and fry on a high heat, stirring regularly.

Meanwhile, peel and finely chop the onion, then the drained porcini, reserving the soaking water.

Stir the onion and porcini into the pan and fry for 10 minutes, or until golden.

Add 1 tablespoon of red wine vinegar and the porcini water (discarding the last gritty bit).

Simmer for 10 minutes on a low heat, while you cook the pasta in a pan of boiling salted water according to the packet instructions, draining 1 minute early and reserving a good mugful of cooking water.

Toss the drained pasta into the pork pan with 250ml of reserved cooking water, then finely grate in most of the Parmesan, taste and season to perfection with sea salt and black pepper.

Toss over a low heat for 2 minutes to emulsify the sauce, then dish up.

Finely grate over the remaining Parmesan, drizzle with a little extra virgin olive oil, and enjoy.

Cook the pasta in a pan of boiling salted water according to the packet instructions, draining 1 minute early and reserving a mugful of cooking water.

Meanwhile, sort through the clams, giving any that aren’t tightly closed a tap.

If they don’t close, discard them.

Tear the ’nduja into a large cold non-stick frying pan, add 1 tablespoon of olive oil, place on a medium heat and let the ’nduja melt while you finely chop the parsley (stalks and all).

Stir most of the parsley into the ’nduja pan with the clams and rosé, and put the lid on.

After 3 or 4 minutes the clams will start to open – keep jiggling the pan until they’ve all opened, then remove from the heat, discarding any unopened clams.

Toss the drained pasta into the clam pan with a splash of reserved cooking water and simmer for 1 minute.

Taste and season to perfection with sea salt and black pepper, if needed.

Dish up, drizzle with a little extra virgin olive oil and scatter over the remaining parsley, and tuck in.

Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.

Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard! ).

Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes.

Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.

Toss the drained pasta into the courgette pan with a splash of reserved cooking water.

Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.

Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.

Cook the pasta in a pan of boiling salted water according to the packet instructions.

Meanwhile, place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.

Add the capers, fry until super-crispy, then scoop out and put aside, leaving the fragrant oil behind.

Halve and add the tomatoes, then sprinkle in most of the oregano.

Drain and flake in the tuna, add 2 ladlefuls of pasta cooking water, and simmer until the pasta is done.

Drain the pasta, reserving a mugful of cooking water, then toss the pasta into the tuna pan, loosening with a splash of reserved cooking water, if needed.

Taste, season to perfection with sea salt and black pepper, then dish up.

Sprinkle over the crispy capers and the remaining oregano from a height, drizzle with 1 teaspoon of extra virgin olive oil, and tuck in.

Use a speed-peeler to strip the top tender half of the asparagus stalks into ribbons.

Finely slice the remaining stalks, discarding the woody ends.

Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.

Meanwhile, roughly break the salmon into a large non-stick frying pan on a medium-high heat.

Add the sliced asparagus stalks, and toss occasionally until the pasta’s ready.

Finely grate half the lemon zest into the salmon pan, squeeze in half the juice, then toss in the drained pasta, a good splash of reserved cooking water and the crème fraîche.

Add the asparagus ribbons, toss again, then season to perfection with sea salt and black pepper.

Serve with lemon wedges, for squeezing over.

To make a quick chilli oil, halve and deseed the chillies.

Fill a clean heatproof jar with olive oil, then pour it into a non-stick frying pan on a medium-low heat and add the chillies to confit.

Meanwhile, put a pan of boiling salted water on for the pasta.

Halve the aubergines lengthways and blanch in the water, covered, for 5 minutes, then lift out, leaving the water on the boil.

Carefully scoop the soft chillies into the jar, then spoon in the oil, leaving 2 tablespoons in the pan (keep the jar of chilli oil to add a kick to future meals).

Chop the aubergine into 3cm chunks, add to the pan with a pinch of sea salt and black pepper, then turn the heat up to high, stirring regularly.

Cook the pasta according to the packet instructions while you peel and finely slice the garlic, then fry with the aubergine for 2 minutes.

Pour in the tomatoes, breaking them up with a wooden spoon, and half a tin’s worth of water.

Add as many of the chillies as you dare to the sauce and simmer until the pasta is ready, then taste and season to perfection.

Drain the pasta, reserving a mugful of cooking water, then toss the pasta through the sauce, loosening with a little reserved cooking water, if needed.

Dish up.

Put a large non-stick frying pan on a medium-low heat.

Trim the fennel, pick and reserve any leafy tops, then halve the bulb and finely slice it.

Place in the pan with 1 tablespoon of olive oil and cook with the lid on for 5 minutes.

Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.

Deseed and finely slice the chilli, stir into the fennel pan and cook uncovered until soft and sticky, stirring occasionally.

Halve the tomatoes and toss into the pan for 2 minutes, followed by the crabmeat and, 1 minute later, the drained pasta.

Loosen with a splash of reserved cooking water, if needed, then season to perfection with sea salt and black pepper, sprinkle over any reserved fennel tops and drizzle with 1 teaspoon of extra virgin olive oil.

Enjoy.

Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.

Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls.

Roll and coat them in black pepper, then cook in a non-stick frying pan on a medium heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off.

Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely grate and mix in most of the Parmesan.

Toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat).

Loosen with a good splash of reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan.

Cook the pasta in a pan of boiling salted water according to the packet instructions.

Meanwhile, peel the garlic.

Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes.

Pour 1½ tablespoons of extra virgin olive oil into a blender, then finely grate in the Parmesan.

Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth.

Taste and season to perfection with sea salt and black pepper.

Drain the pasta, reserving a mugful of cooking water.

Return it to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates.

Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.

Toast the hazelnuts in a dry non-stick frying pan on a medium heat until lightly golden, tossing often, then remove and randomly crush and finely slice them.

Tear off and discard any tough kale stalks, then roll up the leaves and slice super-finely, putting them into a large bowl as you go.

Drizzle with 2 tablespoons of extra virgin olive oil, then add the buttermilk and half the nuts.

Finely grate in half the Parmesan and all the lemon zest, then squeeze in half the juice.

Scrunch and massage the kale to soften it.

Taste and season to perfection with sea salt and black pepper, adding extra lemon juice, if you like.

Plate up, finely grate over the remaining Parmesan and scatter over the rest of the hazelnuts, then drizzle with 1 teaspoon of extra virgin olive oil.