Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 19, 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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Real Stew is an extraordinary cookbook!  Clifford Wright has brought 300 classic one-pot meals from all around the world home to our kitchens.  His stews are hearty and delicious– my whole family loves them, and your will too.
- Mark Strausman, chef/owner of Campagna restaurant and author of The Campagna Table


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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