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 17, 2018
Bookmark and Share



Linguine with Fish, Olives, and Tomato
(Italy)
Linguine with fish, tomatoes, black olives, basil and a splash of cognac
posted: 12/18/2006

Linguine with Fried Swordfish in Sardine Sauce
(Italy)
Linguine with breaded and fried swordfish in a sauce of sardines melted in olive oil and garlic
posted: 12/18/2006

Linguine with Garlicky Seafood and Spinach
(Italy)
Breaded and deep-fried mixed fish, scallops, and squid with garlicky linguine and spinach
posted: 12/29/2006

Linguine with Olives in Fish Sauce
(Italy)
Linguine with fish sauce made from fish, olives, tomatoes, anchovies, rosemary
posted: 12/18/2006

Linguine with Salmon
(Italy)
Linguine with salmon and shrimp in a garlic white wine sauce
posted: 12/18/2006

Linguine with Salmon and Monkfish
(Italy)
Linguine with salmon and monkfish with a bit of tomato
posted: 12/18/2006

Linguine with Salmon, Basil, and Mint
(Italy)
Linguine with salmon, basil, mint and a touch of lemon juice
posted: 12/18/2006

Linguine with Sardines, Olives, and Chiles
(Italy)
Linguine with a sauce of sardines, olives, green chiles, capers, and tomatoes
posted: 12/17/2006

Linguine with Swordfish
Linguine alla Bagnarota
(Italy)
Linguine with swordfish, mixed chowder fish, shallot, garlic, basil, and cayenne pepper
posted: 12/17/2006

Linguine with Tuna and Green Beans
(Italy)
Linguine with preserved tuna, green beans, and fresh oregano
posted: 12/18/2006




Be notified of updates and events:
 


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


“Real Stew” is a cookbook that doesn’t put on airs.  “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
- Larry Bingham, Baltimore Sun

(View all)