Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
July 22, 2018
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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




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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


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

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