So much has been written about pasta and whether or not it is good for us. The latest literature suggests it's best to use whole grain pastas, but Valentine's Day is when I throw caution to the wind and go for it big time.

What follows are two of my favorite Seriously Simple pasta recipes that will wow your partner. They take almost no time to prepare (a good-quality, store-bought fresh pasta cooks in just a couple of minutes in boiling, salted water). Keep in mind that the cooking time will be longer if you use dried pasta.

The first pasta dish incorporates luxurious smoked salmon and golden caviar in a simple cream sauce. If you can't find golden caviar, look for salmon caviar.

The other recipe is full of earthy, flavor-packed mushrooms. The port wine gives the mushrooms some oomph while the cream tames the flavors and brings them all together. And here's a tip for cooking with any mushroom dish: Add a touch of soy sauce to bring out the mushroom flavor.

Either of these pastas would make a stellar meal for your Valentine's Day menu. To drink? A good quality Prosecco, California sparkling wine or Champagne will make your dinner a memorable celebration.

Pasta with Smoked Salmon, Dill and Caviar

Serves 2

For the sauce:

1 cup whipping cream

2 tablespoons cream cheese, softened

1 tablespoon unsalted butter

1/2 teaspoon salt

Pinch finely ground white pepper

For the pasta:

1 tablespoon salt

3/4 pound fresh semolina egg pasta like tagliarini or fettuccine

1/4 pound smoked salmon, cut into small pieces

2 tablespoons finely chopped fresh dill

2 ounces golden or salmon caviar

Dill sprigs, for garnish

1. For the sauce: Heat the cream in a saute pan over moderately high heat until reduced to 3/4 cup. Add cream cheese and whisk until slightly thickened. Add butter and continue cooking for 1 minute. Add salt and pepper to taste.

2. To cook the pasta, add salt to a large pot of boiling water. Add pasta and cook over high heat until al dente, about 1 to 3 minutes. Drain well.

3. Toss the hot pasta with sauce in the saute pan. Sprinkle in smoked salmon, dill and 1/3 of the caviar over pasta and mix gently but thoroughly. Taste for seasoning.

4. Divide among individual serving plates or shallow bowls. Garnish with remaining caviar and dill sprigs. Serve immediately.

Pasta with Fresh Mushroom and Port Sauce

Serves 2

For the sauce:

2 tablespoons unsalted butter

1 tablespoon olive oil

3 medium shallots, finely minced

1/4 pound fresh oyster mushrooms, sliced

1/4 pound fresh chanterelle mushrooms, sliced

1/4 pound fresh shiitake mushrooms, sliced

1/4 pound regular white mushrooms, sliced

1 teaspoon soy sauce

2 tablespoons tawny port

1/2 cup chicken or veal stock

1/2 cup whipping cream (optional; see note)

1 teaspoon salt

1/2 teaspoon coarsely ground pepper

For the pasta:

1 tablespoon salt

3/4 pound fresh semolina egg pasta like tagliatelle, linguine or angel hair

1/2 cup freshly grated Parmesan cheese (optional garnish)

1. For the sauce: In a medium saute pan, heat butter and oil until foaming. Add shallots and all mushrooms and saute, stirring occasionally, 3 to 5 minutes or until slightly brown.

2. Add soy sauce, port, stock and cream, if desired. Simmer until slightly thickened, about 3 to 5 minutes. Add 1/2 teaspoon salt and the pepper. Taste for seasoning.

3. For the pasta: Add salt to a large pot of boiling water. Then add pasta and cook over high heat until al dente, about 1 to 3 minutes. Drain well.

4. Toss hot pasta with mushroom sauce in saute pan and transfer to individual serving plates or shallow bowls. Serve immediately. Pass Parmesan cheese separately.

Note: Cream gives a richer consistency and taste but is not necessary.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)