Italian Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: Italian Recipe Shellfish Appetizers Remove all Source Saveur (12) Difficulty Easy (6) Medium (4) Season Summer (3) Winter (3) Fall (2) Spring (1) Occasion Christmas (3) Cocktail Party (1) Easter (1) Technique Broil (5) Saute (4) Bake (1) Fry (1) No Cook (1) Show all... Poach (1) Steam (1) 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 = "Course:Appetizers"; var omni_prop8 = "Cuisine:Italian,Topic:Recipe,Main Ingredient:Shellfish,Course:Appetizers"; var omni_pageName="saveur:"+omni_prop12; 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 Cozze al Pomodoro (Stuffed Mussels) Thyme and white wine bring out the sweet flavor of mussels in these popular cicheti. Issue #145 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 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 09/15/2005 Shrimp with Spicy Garlic and Tomato Sauce Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers. Issue #63 06/21/2007 Spider Crab with Zucchini and Artichokes 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. Issue #38 06/21/2007 True Clams in Ginger Sauce We happened upon this incredible shellfish dish at a tiny trattoria in Venice, Alle Testiere. Issue #38 06/21/2007 Gratinéed Large Gray Shrimp This Venetian original combines all things Italian—garlic, cheese, basil, and wine. Issue #38 11/30/2007 Scallops with Pesto The garlicky pesto is a perfect match for sweet, silky scallops. Issue #31 11/30/2007 Stuffed Oysters This is a simple way to prepare these tasty bivalves. Issue #31 03/08/2002 Seafood Salad 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. Issue #28