Clifford A. Wright's Recipes: Pasta with Fish

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

February 8, 2012

Home > Recipes > Pasta with Fish

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

Pasta con Sarde
Pasta con Sarde
(Italy/Sicily)
Bucatini with fresh sardines, pine nuts, raisins, wild fennel, currants, almonds, and saffron
posted: 09/07/2010

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

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

Pasta con Sarde

Penne with Tomato and Anchovy Sauce

Spaghetti with Anchovy

Spaghetti with Anchovy and Parsley

Spaghetti with Bottarga

Spaghetti with Swordfish

Tagliatelle with Scorpionfish

This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat. Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best. I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

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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