Fried Calamari (Squid)
Tender rings of squid coated in flour and fried to a crisp golden brown. A classic Italian appetizer or main dish served hot and salty.
Pan-Roasted Mackerel with Rosemary and Garlic
Whole mackerel is pan-roasted slowly with garlic, rosemary, and lemon. This method concentrates flavors while keeping the flesh tender and juicy.
Risotto with Clams
This risotto uses the clams twice, first their juices to season the rice, then the clam meat folded in at the end. A little white …
Pink Shrimp Sauce with Cream
Tomato paste and white wine cook down with garlic and olive oil before the shrimp go in briefly. Most of the shrimp are pureed into …
Baked Pasta con le Sarde with Toasted Almonds
This baked version starts with the sardine sauce used for pasta con le sarde. The pasta is layered with sauce and bread crumbs in a …
Fish Sauce
Fish heads are simmered with olive oil, aromatics, wine, and tomatoes, then milled to extract their flavor while leaving the bones behind. The sauce cooks …
Scallop Sauce with Olive Oil, Garlic, and Hot Pepper
This sauce cooks fast: garlic, parsley, and hot pepper season olive oil, and the scallops are cooked briefly over high heat. Bread crumbs are tossed …
Sardinian Bottarga Sauce
Bottarga is chopped very fine so it spreads evenly through the pasta. Scallions or onion are cooked gently in butter, then everything is tossed together …
White Clam Sauce
This version holds back the clam juices and uses them to finish cooking the pasta in the skillet. As the juice evaporates, the pasta absorbs …