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, 2021
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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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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


If there is a cookbook of the year, this [Mediterranean Feast] is it.  A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop.  Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune

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