Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
July 19, 2019
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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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"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times


"The  recipes in  Grill Italian are  traditional, informative, and most important, delicious.  Cliff Wright brings together the best of  Italy's flavors  and easy techniques."
- Bobby Flay, chef and co-owner of Mesa Grill and Bolo

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