Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 18, 2017
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Fettuccine with Swordfish Gnocchi
(Italy)
Fettuccine with gnocchi made of swordfish and pine nuts in a light tomato, wine and oregano sauce
posted: 12/18/2006

Fettuccine with Tuna and Spicy Red Sauce
Bavette con Salsa Rosso di Tonno alla Diavolo
(Italy)
Fettuccine with tuna and chile and garlic flavored tomato sauce
posted: 12/18/2006

Fideos in the Style of Gandía
Fideuà al Estilo de Gandía
(Spain/Valencia)
Pasta strands cooked in a paella pan with a flavorful fish broth
posted: 08/31/2012

Fusilli Lunghe with Tuna, Peas, and Pancetta
(Italy)
Fusilli lunghe with preserved tuna, peas, and pancetta
posted: 12/18/2006

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 Verde with Fried Fish and Bottarga
(Italy)
Green (spinach) linguine with grated bottarga (dried salted tuna or gray mullet roe) and deep-fried mixed fish cubes
posted: 12/17/2006

Linguine with Anchovy, Caper, and Mint
(Italy)
Linguine tossed with anchovies, capers, mint, garlic, and lemon zest
posted: 12/17/2006

Linguine with Fish in Tomato Sauce
(Italy)
Linguine with fish sauce made with flaky fish, tomatoes, and wine
posted: 12/18/2006

Linguine with Fish, Mushrooms, and Spinach
(Italy)
Linguine with mixed fish, mushrooms and spinach with a crème fraîche and wine sauce
posted: 12/11/2008




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Small plates that are big on flavor are always in season at my house.  This is another wonderful collection of Mediterranean recipes from Clifford Wright [Little Foods of the Mediterranean] that will send me into the kitchen with pleasure.  Wright strikes just the right note between scholarly and sensual.
- Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores


Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine

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