Clifford A. Wright's Recipes: Pasta with Fish

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

September 25, 2018

Home > Recipes > Pasta with Fish

Trenette with Smooth Smoked Salmon and Shrimp Sauce
(Italy)
Trenette or fettuccine with a puree of smoked salmon, shrimp, pistachios, parsley, cayenne, and Marsala wine
posted: 12/18/2006

Tubetti with Fish and Red Bell Peppers
(Italy)
Short macaroni (tubetti) with deep-fried breaded fish and roasted red bell pepper
posted: 12/18/2006

Tubetti with Tuna, Chickpeas, and Artichokes
(Italy)
Short macaroni (tubetti) with canned tuna, chickpeas, and artichoke foundations
posted: 12/18/2006

Ziti Syracuse-style
(Italy/Sicily)
Macaroni with a sauce of tomatoes, broccoli, anchovies, green olives, capers, raisins, onion, garlic, pine nuts, and white wine
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

[Clifford A. Wright's Cucina Paradiso] Editor’s Choice of the Best Books of 1992
- New York Times Book Review, December 6, 1992.

I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries. In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution. An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean

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