Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 19, 2022
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Spaghetti with Anchovy
Spaghetti con Acciuga
(Italy/Campania)
Spaghetti in tomato sauce with anchovies and basil
posted: 12/17/2006

Spaghetti with Bluefish
(Italy)
Spaghetti with bluefish in a sauce of tomato puree and white wine
posted: 12/18/2006

Spaghetti with Bottarga
Spaghetti alla Bottarga
(Italy/Sardinia)
Spaghetti with dried salted tuna roe
posted: 11/28/2007

Spaghetti with Greens in Red Tuna Sauce
(Italy)
Spaghetti with tuna and tomato sauce with anchovies, spinach, Swiss chard, and oregano
posted: 12/18/2006

Spaghetti with Sardine, Tomato, and Mint
(Italy)
Spaghetti with a raw sauce of sardines, tomatoes, mint, parsley, and capers
posted: 12/17/2006

Spaghetti with Spicy Swordfish
Spaghetti con Pesce Spada e Pomodoro
(Italy)
Spaghetti with swordfish pieces, green chile, tomatoes, and lemon juice
posted: 12/17/2006

Spaghetti with Swordfish and Scallops
(Italy)
Spaghetti with swordfish and scallops in a tomato and wine sauce with a hint of fennel seed
posted: 12/18/2006

Spaghetti with Tuna and Capers
(Italy)
Spaghetti with tuna, onions, and capers
posted: 12/18/2006

Spicy Linguine with Halibut and Tomato
(Italy)
Linguine with halibut, tomato and spicy wine sauce
posted: 12/18/2006

Tagliatelle with Rockfish
(Italy/Sicily)
Tagliatelle with scorpionfish (rockfish) and yellow bell peppers and parsley
posted: 12/18/2006




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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


There are so many interesting flavors and combinations here [in Mediterranean Vegetables].  Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are.  I can’t wait to cook them myself.
- Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook

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