Clifford A. Wright's Recipes: Pasta with Shellfish

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Capellini alla Keira
(Italy)
Capellini with tiny shrimp in white white and basil shrimp broth
posted: 12/21/2006

Capellini with Fried Calamari Rings, Bottarga, and Red Chile
(Italy)
Capellini with deep-fried squid rings, grated bottarga (salted dried tuna roe), chile, and parsley
posted: 12/22/2006

Capellini with Oysters
(Italy)
Capellini with oysters and capers, parsley, anchovies, and red chile flakes
posted: 12/22/2006

Fettuccine with Lobster Tomalley Butter and Truffle Cream
(Italy)
Fettuccine tossed with lobster tomalley butter, truffle cream, and black pepper
posted: 12/22/2006

Fettuccine with Shrimp
(Italy)
Fettuccine with extra jumbo pan-fried shrimp in tomato-based lobster broth
posted: 12/21/2006

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

Fettuccine with Spicy Quahogs and Eggplant
(USA/Italian-American)
Fettuccine with clams, eggplant, cherry tomatoes, and chile
posted: 12/22/2006

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
(Italy)
Linguine with deep-fried squid tossed with garlic, parsley, and chile
posted: 12/22/2006

Linguine with Clam and Squid Sauce
(Italy)
Linguine with clams and squid in olive oil, garlic, and parsley
posted: 12/22/2006

Capellini alla Keira

Capellini with Fried Calamari Rings, Bottarga, and Red Chile

Capellini with Oysters

Fettuccine with Lobster Tomalley Butter and Truffle Cream

Fettuccine with Shrimp

Fettuccine with Shrimp and Basil Sauce

Fettuccine with Spicy Quahogs and Eggplant

Fregula with Littleneck Clams

Linguine with Calamari

Linguine with Clam and Squid Sauce

Linguine with Clams

Linguine with Fresh Herbs and Seafood Medley

Linguine with Fried Oysters, Spinach, and Tomatoes in Salmoriglio Sauce

Linguine with Fried Shrimp and Fresh Chiles

Linguine with Garlicky Fried Oysters

Linguine with Garlicky Fried Soft-shell Clams

Linguine with Octopus

Linguine with Octopus Sauce

Linguine with Oysters, Swordfish, and Shrimp

Linguine with Scallops and Bell Peppers

Linguine with Shrimp and Mushroom Sauce

Linguine with Shrimp in Saffron Cream Sauce

Linguine with Shrimp, Spinach, and Lemon Sauce

Linguine with Spicy Shrimp and Peperoncini

Pappardelle with Lobster and Porcini Mushrooms

Pappardelle with Rock Shrimp, Porcini Mushrooms, and Fava Beans

Penne Rigate with Clams and Fish

Penne with Syracuse-style Sauce

Pennette alla Ranee

Pennette with Scallops and Arugula-Basil Sauce

Pennette with Shrimp and Truffle Cream

Perciatelli with Fried Oysters and Pesto

Perciatelli with Lobster

Spaghetti with Crab Diavolo Sauce

Spaghetti with Lobster and Chiles

Spaghetti with Scungilli

Spaghetti with Shrimp and Scallops

Spaghetti with Shrimp in Champagne Cream Sauce

Spaghetti with Shrimp in Parsley Cream Sauce

Spaghetti with Tomato Shrimp and Herbed Garlic

Spaghettini with Shrimp and Red Snapper in Shrimp Cream Sauce

Vermicelli with Shrimp in Pink Sauce

Ziti with Lobster Sauce

"Straw and Grass" Linguine with Seafood

This well-researched book [Mediterranean Vegetables] on vegetables is full of wonderful recipes from the cuisines of the world and is a great reference work.
- Jacques Pépin, host of Jacques Pépin’s Kitchen: Encore with Claudine and co-author of Julia and Jacques Co

This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat. Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best. I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

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