Clifford A. Wright's Recipes: Pasta with Fish

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Bavette with Tuna
(Italy)
Bavette (fettuccine) with tuna and parsley
posted: 12/18/2006

Fettuccine with Fish
Fettuccine col Pesce
(Italy/Tuscany)
Fettuccine with fish, tomatoes, and onions
posted: 01/10/2007

Fettuccine with Salsa Cruda
(Italy)
Fettuccine tossed with a raw sauce of tomatoes, olives, capers, anchovies, garlic, mint, and lemon juice,
posted: 12/17/2006

Fusilli with Tuna in Red Sauce
Fusilli con Salsa Rosso di Tonno
(Italy/Sicily)
Fusilli with tomato sauce and tuna, pine nuts, and raisins
posted: 12/18/2006

Lingue with Swordfish
Lingue al Pescespada
(Italy/Sicily)
Lingue with swordfish, tomatoes, and basil
posted: 01/10/2007

Linguine with Fish Sauce
Linguine con Pesce
(Italy/Tuscany)
Linguine with tomato and white wine-based fish sauce
posted: 12/18/2006

Orecchiette with Tuna, Beet Leaves, and Olives
(Italy/Apulia)
Orecchiette with preserved tuna in olive oil, beet leaves, and olives
posted: 12/18/2006

Penne with Tomato and Anchovy Sauce
Penne con Salsa di Acciuga
(Italy/Campania)
Penne with anchovies in tomato sauce
posted: 12/17/2006

Spaghetti with Anchovy
Spaghetti con Acchiuga
(Italy/Campania-Naples)
Spaghetti in red sauce with anchovies and basil
posted: 12/17/2006

Spaghetti with Anchovy and Parsley
(Italy/Campania)
Spaghetti with anchovies, parsley, and red chile flakes
posted: 12/17/2006

Bavette with Tuna

Fettuccine with Fish

Fettuccine with Salsa Cruda

Fusilli with Tuna in Red Sauce

Lingue with Swordfish

Linguine with Fish Sauce

Orecchiette with Tuna, Beet Leaves, and Olives

Penne with Tomato and Anchovy Sauce

Spaghetti with Anchovy

Spaghetti with Anchovy and Parsley

Spaghetti with Bottarga

Spaghetti with Swordfish

Tagliatelle with Scorpionfish

Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world’s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know. The book is also full of fascinating history. Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert’s World of Food, Mediterranean Cooking, The Cooking of South-West France, an

The directions [in Cucina Rapida] are clear and simple and the results are delicious. In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises. The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times

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