Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan.
Thyme and white wine bring out the sweet flavor of mussels in these popular cicheti.
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.
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...
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers.
Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman.
We happened upon this incredible shellfish dish at a tiny trattoria in Venice, Alle Testiere.
This Venetian original combines all things Italian—garlic, cheese, basil, and wine.
The garlicky pesto is a perfect match for sweet, silky scallops.
This is a simple way to prepare these tasty bivalves.
According to Rao’s Cookbook, this seafood salad is “perhaps the most popular dish at Rao’s”, and one whose simplicity epitomizes the Rao’s style.