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 3, 2021
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Spaghetti with Shrimp and Scallops
(Pasta with Shellfish)
Spaghetti with shrimp in scallops in tomato, wine, cayenne, and basil sauce
posted: 12/21/2006

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

Spaghetti with Shrimp in Prosecco Cream Sauce
(Pasta with Shellfish)
Spaghetti with shrimp a Prossecco cream sauce made with shrimp broth
posted: 12/21/2006

Spaghetti with Shrimp Marinara
(Pasta with Shellfish)
Spaghetti with shrimp cooked in marinara sauce tomatoes and Italian herbs
posted: 12/21/2006

Spaghetti with Sirloin and Red Onion
(Pasta with Beef)
Spaghetti with beef sirloin pieces and red onion and garlic
posted: 12/14/2006

Spaghetti with Skirt Steak and Broccoli
(Pasta with Beef)
Spaghetti with seared skirt steak with boiled broccoli in tomato and wine sauce
posted: 12/14/2006

Spaghetti with Spicy Swordfish
Spaghetti con Pesce Spada e Pomodoro
(Pasta with Fish)
Spaghetti with swordfish pieces, green chile, tomatoes, and lemon juice
posted: 12/17/2006

Spaghetti with Spinach and Bacon with Pink Mascarpone Sauce
(Pasta with Pork)
Spaghetti with spinach and bacon in a mascarpone sauce with tomato and wine
posted: 12/21/2006

Spaghetti with Sun-dried Tomatoes and Goat Cheese
(Pasta with Vegetables)
Spaghetti tossed with a raw sauce of sun-dried tomatoes, fresh goat cheese, herbs, and olive oil
posted: 12/23/2006

Spaghetti with Sweetbreads in Herbed Cream Sauce
(Pasta with Variety Meats)
Spaghetti with a cream sauce of prosciutto and mixed herbs topped with pan-seared sweetbread
posted: 01/20/2009






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Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world�s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert's World of Food, Mediterranean Cooking, The Cooking of South-West France, an

“Real Stew” is a cookbook that doesn’t put on airs.  “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
- Larry Bingham, Baltimore Sun

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