From simple pestos to mouth-watering gourmet sauces such as caviar and cream, salmon and whisky or oysters and champagne, this is a collection of quick and easy recipes to transform any pasta dish. Sally Griffiths first explains the do's and don'ts of pasta cooking to help you get it spot on every time. She then provides useful lists of store cupboard ingredients and utensils. The sauces themselves are an inspirational selection of foolproof recipes. They include the classics such as carbonara, pesto and, of course, bolognese, as well as more exotic sauces such as pancetta and chilli or foie gras and wild mushroom.