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	Italian Shrimp Scampi by Nancy Miyasaki This is an easy recipe that you can prepare in advance and bake right before dinner. It's truly delicious, if not exactly low fat. Make sure to give it a squeeze of fresh lemon just before serving!	9 votes 4 reviews 1 comment 33147 views
	Filetti di pesce all'acqua pazza by Frank Fariello Acqua pazza, or 'crazy water' is the humorous term for an extremely easy, but tasty way to poach fish--or, more specifically, to the poaching liquid.	4 votes 2 reviews 10574 views
	Tuscan shrimp marinara with chickpea pasta by John Spottiswood This is a great Tuscan recipe adapted from the Flavors of Tuscan cookbook by Maxine Clark. Maxine recommends making fresh chickpea pasta. We use Barilla Plus pasta, which is made with chickpeas just like Maxine recommends. By skipping making your own pasta, this becomes a very easy and healthy dish.	3 votes 24802 views
	Shrimp in Green Garlic Sauce by John Spottiswood Wow, this is a really powerful and delicious dish. If you are looking for subtle flavors, search elsewhere. But if you're in the mood for a garlicky, "must dip my bread in every last bit of that sauce", type of dish, you cannot beat this. I'll admit our kids are not normal, but all four of them downed these shrimp and were dipping…	5 votes 3 reviews 6 comments 8536 views
	Lemon-butter Linguini with Peppery Shirmp by John Spottiswood It always surprises me when black pepper is used in such quantity that it makes a dish truly spicy, since we so often use it as a mild addititve. That's the case with this dish. The black pepper generates a welcome heat which is cut nicely by the lemony pasta. You'll enjoy this one! Adapted from a recipe in Cooking Light.	5 votes 3 reviews 7 comments 9033 views
	Garlic & Lemon Butter Shrimp by Nancy Miyasaki This recipe for pan searing shrimp is one of my favorites. I adapted it from a Cooks Illustrated recipe. It is full of flavor and the shrimp will come out brown and slightly caramelized if you pan sear them as described. We tried two different recipes the same night and compared side by side. This was the consensus, but not…	4 votes 2 reviews 19324 views
	Sole Piccata with Spinach by Nancy Miyasaki This tasty piccata recipe can be made with any white fish...sole, flounder, tilapia, etc. It's simple and very fresh tasting. It goes great with my Basmati Rice with Herbs recipe...as the light lemon flavor blends very well with the pungent herbs.	3 votes 2 reviews 7001 views
	Insalata di riso (Summer Rice Salad) by Frank Fariello Mid-August, when the temperatures climb to tropical heights, is a time when the enthusiasm of even the most avid cook can begin to wane. Italians often turn to easily prepared dishes that need minimal or no actually cooking. Salads are an obvious choice, and rice salads are a favorite. Not only are they delicious, but they are easy to…	3 votes 3 comments 4381 views
	Smoked Salmon Carpaccio by Frank Fariello Here's an elegant yet very quick and easy starter that suits just about any menu: a 'carpaccio' of smoked salmon, dressed simply with oil and lemon.	1 vote 3431 views
	Spaghetti with Clam and Tomato sauce by John Spottiswood This is one of my favorite last minute, throw together pastas. I generally use canned clams and canned Italian plum tomatoes (except in the summer/fall when wonderful fresh roma tomatoes are available), so this requires only a trip to the pantry. Our kids enjoy this as well. Recommended pasta: Spaghettini, thin spaghetti, takes to…	1 vote 4 comments 4368 views
	"Barbecue style" langoustines with cumin by Alida Makes a great starter. A quick recipe and very tasty. Good if you want to impress your guests!	1 vote 2283 views
	Spaghetti alle vongole (Spaghetti with Clam Sauce) by Frank Fariello A Friday night favorite at our place is spaghetti with clam sauce, one of the signature dishes of Neapolitan cuisine. It is surprisingly easy to make, fun (if a bit messy) to eat and—if you have some good, fresh clams on hand—really, really tasty.	1 vote 3277 views
	Tagliatelle al tonno e panna by Frank Fariello Here's a dish for iconoclasts: tagliatelle with tunafish simmered in butter, cream and parmesan cheese—a dish that violates one of the cardinal rules of Italian cooking: never mix fish and aged cheese. But this may be one of those exceptions that prove the rule, as the result is really very good.	1 vote 2923 views
	Spaghetti alla cipolla rossa e alici by Frank Fariello This was not a dish my grandmother Angelina ever made, as far as I know, but it is certainly the kind of pasta-cum-vegetable dish that formed the foundation of her culinary repertoire. The robust flavor and texture of the onion and anchovy sauce would go well with other long pasta shapes like linguine or even bucatini.	1 vote 2372 views
	Grilled Salmon with Basil Cream Sauce by John Spottiswood Grilled salmon goes very well with lemon and basil. This cream sauce makes an interesting and attractive dish to serve for family or for guests. Our kids went back for more sauce. They love pesto on pizza and pasta, and this has a similar, though milder, flavor.	7 votes 2 reviews 6300 views

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