Clifford A. Wright's Recipes: Pasta with Fish

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Macaroni with Bottarga and Basil
(Italy)
Macaroni with grated bottarga (salted dried tuna roe) and fresh basil
posted: 12/17/2006

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

Pasta with Broccoli and Sardines
Pasta chi Brocculi e Sardelle
(Italy/Sicily)
spaghetti with sardines and broccoli in a sauce of wine, saffron, pine nuts, golden raisins, and tomato paste
posted: 12/17/2006

Penne Rigate with Sardine-Artichoke Sauce
(Italy)
Penne rigate (ridged penne) with canned sardines, artichokes, anchovies, capers, and oregano in tomato sauce
posted: 12/17/2006

Penne with Green Peppercorn and Bottarga Pesto
(Italy)
Penne with green peppercorn and bottarga (salted dried tuna roe) pesto with mint, basil, pine nut,and pistachio
posted: 12/17/2006

Penne with Grilled Shark, Anaheim Chiles, Tomatoes, and Basil
(Italy)
Penne with grilled shark, Anaheim chiles, tomatoes, and basil
posted: 12/17/2006

Perciatelli with Anchovies and Ricotta Salata
(Italy)
Perciatelli (bucatini) with grated ricotta salata and anchovies
posted: 12/17/2006

Perciatelli with Mahimahi and Bottarga
(Italy)
Perciatelli (bucatini) with mahimahi (dolphinfish) and bottarga (salted dried tuna roe) in tomato sauce
posted: 12/17/2006

Short Rigatoni with Tuna and Olives
(Italy)
Short rigatoni with fresh tuna, black olives, celery, capers, mint, and dill
posted: 12/18/2006

Bavette with Tuna

Bucatini with Egg and Anchovy Sauce

Capellini with Cod Cheeks and Olives

Farfalle with Raw Sauce

Fettuccine with Anchovy Butter

Fettuccine with Fish

Fettuccine with Fried Fish in Anchovy Sauce

Fettuccine with Fried Swordfish, Lemon Zest, and Parsley

Fettuccine with Raw Sauce

Fettuccine with Striped Bass and Tomato

Fettuccine with Swordfish Gnocchi

Fettuccine with Tuna and Spicy Red Sauce

Fideos in the Style of Gandía

Fusilli Lunghe with Tuna, Peas, and Pancetta

Fusilli with Tuna in Red Sauce

Lingue with Swordfish

Linguine Verde with Fried Fish and Bottarga

Linguine with Anchovy, Caper, and Mint

Linguine with Fish in Tomato Sauce

Linguine with Fish, Mushrooms, and Spinach

Linguine with Fish, Olives, and Tomato

Linguine with Fried Swordfish in Sardine Sauce

Linguine with Garlicky Seafood and Spinach

Linguine with Olives in Fish Sauce

Linguine with Salmon

Linguine with Salmon and Monkfish

Linguine with Salmon, Basil, and Mint

Linguine with Sardines, Olives, and Chiles

Linguine with Swordfish

Linguine with Tuna and Green Beans

Macaroni with Bottarga and Basil

Orecchiette with Tuna, Beet Leaves, and Olives

Pasta con le Sarde

Pasta with Broccoli and Sardines

Penne Rigate with Sardine-Artichoke Sauce

Penne with Green Peppercorn and Bottarga Pesto

Penne with Grilled Shark, Anaheim Chiles, Tomatoes, and Basil

Perciatelli with Anchovies and Ricotta Salata

Perciatelli with Mahimahi and Bottarga

Short Rigatoni with Tuna and Olives

Spaghetti with Anchovy

Spaghetti with Bluefish

Spaghetti with Bottarga

Spaghetti with Greens in Red Tuna Sauce

Spaghetti with Sardine, Tomato, and Mint

Spaghetti with Spicy Swordfish

Spaghetti with Swordfish and Scallops

Spaghetti with Tuna and Capers

Spicy Linguine with Halibut and Tomato

Tagliatelle with Rockfish

Here’s a bookshelf worth of volumes..that celebrate the region’s diverse cooking traditions .... No book accomplishes that more impressively than Clifford Wright’s magnum opus “A Mediterranean Feast."
- Malachy Duffy, Bon Appetit

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

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