Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
April 16, 2021
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Capellini with Oysters
(Italy)
Capellini with oysters and capers, parsley, anchovies, and red chile flakes
posted: 12/22/2006

Fettuccine with Shrimp
(Italy)
Fettuccine with shrimp in tomato, shrimp, and wine sauce
posted: 12/21/2006

Fettuccine with Shrimp and Basil
(Italy)
fettuccine with shrimp in garlic and basil sauce with reduced shrimp broth
posted: 12/21/2006

Fregula with Littleneck Clams
Fregula con le Arselle
(Italy/Sardinia)
Sardinian pasta (fregula) with littleneck clams and tomatoes
posted: 01/10/2007

Linguine with Calamari
Linguine con Calamaretti in Bianco
(Italy/Campania-Naples)
Linguine with deep-fried squid tossed with garlic, parsley, and chile
posted: 12/22/2006

Linguine with Clams
Linguine con Vongole
(Italy/Campania-Naples)
Linguine with clams, olive oil, garlic, and parsley
posted: 12/22/2006

Linguine with Crab Diavolo Sauce
(Italy)
Linguine with crab in a spicy tomato sauce
posted: 12/22/2006

Linguine with Fried Shrimp and Fried Chiles
(USA/Cal-Italian)
Linguine with deep-fried breaded shrimp and deep-fried fresh chiles with basil
posted: 12/21/2006

Linguine with Garlicky Fried Oysters
(Italy/Sicily)
Linguine with deep-fried breaded oysters with garlic and parsley
posted: 12/22/2006

Linguine with Octopus
Linguine con Moscardini
(Italy/Apulia)
Linguine with octopus, chopped tomatoes, and scallions
posted: 12/22/2006



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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


Cliff is our GO TO guy whenever we need advice on a particularly intriguing recipe or ingredient. That's why we are thrilled to be holding his new HOT and hip collection of recipes [Some Like it Hot] that will guide you on a world tour guaranteed to blow your taste buds away!
- Mary Sue Milliken and Susan Feniger Chefs/Owners, Border Grill and Ciudad

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