Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 13, 2017
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Linguine with Scallops and Bell Peppers
(Italy)
Linguine with scallops and red and orange bell peppers with tomatoes
posted: 12/22/2006

Linguine with Seafood
(Italy)
Linguine with stir-fried shrimp, scallops, and squid with fresh oregano, basil, and mint
posted: 12/21/2006

Linguine with Shrimp and Mushroom Sauce
(Italy)
Linguine with shrimp in a shrimp stock and wine-based mushroom sauce
posted: 12/21/2006

Linguine with Shrimp in Saffron Cream Sauce
(Italy)
Linguine with shrimp in saffron cream sauce made from shrimp stock
posted: 12/21/2006

Linguine with Shrimp in Spinach-Lemon Sauce
(Italy)
Linguine with shrimp, spinach, and lemon and lemon zest sauce
posted: 12/21/2006

Linguine with Spicy Shrimp and Peperoncini
(USA/Cal-Italian)
Linguine with shrimp and fresh mild peperoncini chile and dried hot red chiles
posted: 12/21/2006

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

Linguine with Swordfish, Shrimp, and Oysters
Linguine alla Pescatore
(Italy)
Linguine with oysters, shrimp, and swordfish marinated in olive oil, saffron, chile, and parsley
posted: 12/16/2008

Pappardelle with Lobster and Porcini Mushrooms
(Italy)
Pappardelle with lobster and porcini mushrooms in a lobster stock and wine reduction with parsley and basil
posted: 12/22/2006

Pappardelle with Rock Shrimp, Porcini Mushrooms, and Fava Beans
(Italy)
Pappardelle with rock shrimp, porcini mushrooms, and fresh fava beans in a light tomato and wine sauce
posted: 07/24/2007



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Small plates that are big on flavor are always in season at my house.  This is another wonderful collection of Mediterranean recipes from Clifford Wright [Little Foods of the Mediterranean] that will send me into the kitchen with pleasure.  Wright strikes just the right note between scholarly and sensual.
- Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores


Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink

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