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 12, 2017
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Penne Siracusa-style
(Italy/Sicily)
Penne with small shrimp, tomatoes, yellow bell pepper, onion, garlic, capers, pine nuts, anchovies, currants, mozzarella balls, and saffron
posted: 12/21/2006

Penne with Clams and Fish
(Italy/Apulia)
Penne with clams, mixed fish, and arugula
posted: 11/18/2008

Pennette with Scallops and Arugula
(Italy)
Pennette with scallops, arugula, and tomato
posted: 12/22/2006

Pennette with Shrimp and Truffle Cream
(Italy)
Pennette with shrimp in truffle cream sauce
posted: 12/21/2006

Perciatelli with Fried Oysters and Herb Pesto
(Italy)
Perciatelli (bucatini) with deep-fried breaded oysters and parsley-mint-coriander pesto
posted: 12/22/2006

Perciatelli with Lobster
(Italy)
Perciatelli (bucatini) and lobster in a lobster stock and white wine and cognac tomato sauce
posted: 12/22/2006

Spaghetti with Lobster and Chiles
(Italy)
Spaghetti with lobster meat, basil, and chile in wine sauce
posted: 12/22/2006

Spaghetti with Scungilli
Spaghetti con Scungilli
(USA/Italian-American)
Spaghetti with murex (conch or whelk) and tomatoes
posted: 12/22/2006

Spaghetti with Shrimp and Scallops
(Italy)
Spaghetti with shrimp in scallops in tomato, wine, cayenne, and basil sauce
posted: 12/21/2006

Spaghetti with Shrimp in Parsley Cream Sauce
(Italy)
Spaghetti with shrimp in a garlic-flavored parsley cream sauce
posted: 12/21/2006



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The directions [in Cucina Rapida] are clear and simple and the results are delicious.  In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises.  The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-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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