Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
May 31, 2023
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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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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

[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine

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