Celery root and seafood "chowder" [pasta] from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 372) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pappardelle or spaghetti alla chitarra for fettucine.

  • SheilaS on January 28, 2026

    This really does taste like a seafood chowder, though if that’s what I’m craving, I want soup, not pasta! I learned from the celery root cacio e pepe to limit the amount of celery root purée to what’s specified. He says a few tablespoons in either direction is fine but too much really gives a gloopy, pasty appearance. The stuff is light and not pasty at all but too much and it really looks that way! The lemon juice and drizzle of lemon finishing oil are perfect.

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