Italian Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: Italian Saveur Shellfish Remove all Difficulty Easy (14) Medium (10) Course Main Course (18) Appetizers (12) Soups & Stews (5) Salad (2) Side Dish (2) Season Summer (13) Winter (7) Spring (5) Fall (4) Occasion Christmas (8) Cocktail Party (2) Backyard BBQ (1) Easter (1) Technique Saute (11) Broil (5) Bake (3) Fry (2) Slow Cook (2) Show all... Stew (2) Grill/Barbecue (1) Marinate (1) No Cook (1) Poach (1) Steam (1) Topic Recipe (33) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Shellfish"; var omni_prop8 = "Cuisine:Italian,Source:Saveur,Main Ingredient:Shellfish"; var omni_pageName="saveur:"+omni_prop12; 01/11/2013 Cozz'e Fasule (Mixed Pasta with Cannellini Beans and Mussels) A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista. Issue #153 11/06/2012 Linguine with White Clam Sauce The secret to this simple and satisfying pasta dish is boiling the linguine until it's just al dente, so that it will absorb plenty of the briny, winey sauce when the two are cooked together, along with tender chopped clams, just before serving. Issue #150 04/17/2012 Spaghetti con Gamberi (Spaghetti With Shrimp) Chef Paul Bartolotta uses sweet langoustines for this simple, flavorful pasta dish. Issue #146 03/02/2012 Cappesante al Forno (Baked Scallops with Parmesan) Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan. Issue #145 02/18/2012 Insalata di Polpo (Octopus Salad) Tender boiled octopus brightened with a lemony dressing is a Venetian cicheti staple. Issue #145 02/18/2012 Cozze al Pomodoro (Stuffed Mussels) Thyme and white wine bring out the sweet flavor of mussels in these popular cicheti. Issue #145 01/06/2012 Cioppino This hearty version of San Francisco's signature seafood soup comes from Sotto Mare in North Beach. Issue #143 12/21/2011 Stuffed Calamari This flavorful dish is a Feast of the Seven Fishes favorite. Issue #143 12/15/2011 Shrimp Scampi This simple, delicious seafood pasta, full of flavor from garlic, shallots, and red chile flakes, is a staple of Italian-American restaurants. Issue #143 12/01/2011 Lobster Fra Diavolo (Lobster in Spicy Tomato Sauce) Saveur kitchen assistant Victoria Cannizzo's cousin Catherine Arturi Seco gave us the recipe for this spicy seafood pasta. Issue #143 11/08/2011 Calamari with Potatoes and Peas Saveur kitchen assistant Alex Saggiomo shared his family's recipe for this delicious dish, served for the Feast of the Seven Fishes. Issue #143 03/18/2011 Mixed Grilled Seafood This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice. Issue #136 08/07/2012 Fritto Misto (Fried Squid, Fish, and Shrimp) David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish. Issue #129 08/26/2011 Linguine with Clams and Chiles As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta. Be sure to undercook the pasta slightly so it can finish cooking in the sauce. We developed this recipe to accompany Nancy Harmon Jenkins's piece "The Essence of Olives" (May 2010). Continue... Issue #129 09/05/2012 Crabs and Spaghetti In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs. Issue #126 07/18/2008 Italian Stuffed Clams Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams. Issue #113 04/18/2013 Figaretti’s 'Godfather II' Linguine This dish, along with linguine with red clam sauce and oven-baked rigatoni, is a mainstay of the Italian-American fare served at Figaretti's in Wheeling, West Virginia. Issue #112 10/09/2012 Cacciucco (Tuscan Seafood Stew) This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold. Issue #110 01/29/2010 Risotto with Butternut Squash, Leeks, and Clams The secret of good Italian home cooking resides in the ingredients themselves. This recipe, from Marcella Hazen, reflects this philosophy perfectly. Continue... Issue #77 12/06/2005 Spaghetti with Clams Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic. Issue #77 « Previous 1 2 Next »