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
Bookmark and Share



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




Be notified of updates and events:
 


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


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

(View all)