Hamptonite Athena Calderone Collabs With La Ligne

Local style-setter Athena Calderone debuts her latest collab with La Ligne—an upcycled set that is the epitome of feel-good fashion.

Whether it is her refined interiors or farm-to-table fare, Hamptons-based tastemaker and EyeSwoon founder Athena Calderone’s curated offerings always have an eye on sustainability as well. Her first collaboration with La Ligne—a cropped Bateau tee with matching mask set—quickly sold out, and this summer’s Athena Tee Set 2.0 is sure to follow suit.

This season Calderone offers a cropped riff on the brand’s Charlotte tee, crafting a matching headband out of the excess fabric. With 15% of proceeds to be donated to the James Beard Foundation Open for Good, this sustainable style is sure to be one of the most delicious looks of the season. We polled Calderone and other members of La Ligne’s La Bande for what else they have cooking.

Athena Calderone models her latest collaboration with La Ligne, which benefits the James Beard Foundation Open for Good.

ATHENA CALDERONE’S ZESTY ZUCCHINI, BASIL AND RICOTTA MEZZI RIGATONI

Athena Calderone’s rigatoni recipe adds some zest to zucchini.

Serves 4

INGREDIENTS
¼ cup extra-virgin olive oil
1 bunch of scallions, finely sliced
2 shallots halved, thinly sliced
½ serrano chile, diced (optional) Kosher salt
1 lb. mezzi rigatoni dried pasta
2 zucchini, sliced into very thin rounds
2 lemons, zested and juiced
2 Tbsp. unsalted butter
¾ cup fresh ricotta
¼ cup pecorino Romano grated cheese
Bunch of basil, thinly sliced for finishing (mint is a great substitute)

METHOD

Cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 ½ cups pasta water; drain pasta. Heat a large skillet over medium-high heat. Add oil, scallion, shallots and serrano; cook until softened, about 30 to 60 seconds. Add zucchini; stirring occasionally, until zucchini is tender, about 4 to 5 minutes. Season with salt and pepper. At this point, add lemon zest, juice and butter. Add pasta, ricotta and 1 cup reserved pasta water. Stir until ricotta melts and liquid is reduced and slightly thickened, 1 to 2 minutes.

Remove from heat; stir in grated cheese. Add more pasta water if needed, a few tablespoons at a time. Divide pasta among individual bowls. Finish with a drizzle of oil, chopped basil, more pecorino and lemon zest.

MEREDITH MELLING’S LEMON PASTA CREATED BY LA BANDE MEMBER KATIE LEE BIEGEL, AUTHOR AND CO-HOST OF THE KITCHEN ON FOOD NETWORK AND HOST OF BEACH BITES ON THE COOKING CHANNEL

PREP TIME: 5 minutes
COOK TIME: 10 minutes
TOTAL TIME: 15 minutes
YIELD: 4 servings

INGREDIENTS
Kosher salt
1 lb. spaghetti
4 Tbsp. unsalted butter
4 lemons, zested and 2 juiced
¼ cup half-and-half or heavy cream
½ cup grated Parmesan, plus more for serving Freshly ground black pepper

METHOD

Bring a large pot of aggressively salted water to a boil over high heat. Add the spaghetti and cook for 1 to 2 minutes less than the package instructions, until al dente. Drain and reserve ¾ cup of the pasta water.

While the pasta cooks, make the sauce: In a large skillet over medium heat, melt the butter. Add the lemon zest and juice. Add ½ cup of the pasta water and bring to a low simmer. Season with salt and pepper.

Add the pasta to the skillet and toss to coat in the sauce. Stir in the cream and the remaining ¼ cup pasta water if it is dry. Remove from the heat and stir in the cheese. Serve with freshly ground black pepper and more Parmesan.