Our linguine with shrimp scampi recipe is a slight variation on pasta with clam sauce.  The dish starts with the best shrimp you can find (avoid farm raised shrimp if you can), lots of sliced garlic, tomato paste, fresh parsley, red pepper flakes, and copious amounts of extra virgin olive oil.  We also like to dice the uncooked shrimp into […]

The following fish recipe yields a delicious, garlic infused, parsley sauce and delicate, moist cod.  Our cod sautéed in olive oil with parsley and garlic recipe does call for a good amount of olive oil but it forms the base of the green sauce as well as the basting liquid so we suggest you incorporate the entire 1/4 cup of olive […]

Halibut is a white, firm fleshed, fish that has a sweet and delicate flavor.  Our seared halibut with tomatoes, scallions, and white wine sauce is easy to make and can be prepared in under 15 minutes. Halibut is also a nutrient-dense fish with high levels of  protein, including minerals such as selenium, magnesium, phosphorus and potassium.  Moreover the fish is […]

Baked Clams Oreganata can be found on most Italian American restaurant menus and when they’re prepared well (with high quality ingredients) they are an excellent way to consume fresh clams, outside of on the half shell with a squeeze of lemon and a dash of Tabasco. Our family feasts on Baked Clams Oreganata during the holiday season and they are fairly […]

Italian Seafood Stew or Cioppino Italian Seafood Stew is made throughout southern Italy and is typically comprised of shrimp, mussels, clams, swordfish, and any firm white fleshed fish.  Seafood stew is wonderful any time of the year; we like to make the dish with a bit of spice during the summer months and even add a bit of pancetta or […]

You often find Seafood Salad (Antipasti di Mare) served during the Christmas holiday in Italy but we like to make this salad throughout the year.  Our version of seafood salad includes shrimp, calamari (squid), octopus, and scallops.  You can experiment with various seafood, especially if you don’t have access to fish such as octopus or squid (in fact, we’ve utilized mussels, […]

To say that the sea is important to the Province of Calabria would be a considerable understatement.  In fact, the sea is probably the single most important geographical attribute in all of southern Italy where, in some places, it’s a little over 30 miles from one side of the peninsula to the other; e.g., from the Tyhrrenian to the Ionian in Calabria. […]

Stuffed Squid (Seppie o Calamari Ripieni) are prepared and served all over southern Italy.  Travel to Sicilia and you’ll find squid stuffed with raisins, black olives, and pine nuts.  Cross the Straight of Messina (Stretto di Messina) into mainland Calabria and most of the stuffings will include crumbled dried red chilies. Our version of Stuffed Squid (Seppie o Calamari Ripieni) is prepared in the traditional […]

I like to think of Sea Bass as the chicken breast of the sea.  That is to say, sea bass has a mild and clean flavor and is suitable for many dishes and preparations.   Sea Bass differs from Mediterranean sea bass (branzino), black sea bass, and stripped sea bass in that it’s actually mislabeled; sea bass is  “drum” fish as Chilean sea bass […]

Grilled Swordfish Recipe Head to Bagnara Calabra, located on a tiny sliver of the Tyrrhenian coast, during the month of July and you’ll encounter the swordfish sagra (or festival of the swordfish) to honor local fisherman.  The sagra, like all food festivals in Italy, honor not only the food product but the people and traditions surrounding the region (in the case of festival […]