Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
March 22, 2018
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Capellini with Oysters
Capellini with oysters and capers, parsley, anchovies, and red chile flakes
posted: 12/22/2006

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

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

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

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

Linguine with Clams
Linguine con Vongole
Linguine with clams, olive oil, garlic, and parsley
posted: 12/22/2006

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

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

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

Linguine with Octopus
Linguine con Moscardini
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

"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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