Author: Marc Coffey

Linguine with Grill Roasted Clams Ingredients: Makes 4 main-course servings. 1/4 cup extra-virgin olive oil 4 garlic cloves, chopped 1

Fettuccine with Prosciutto, Asparagus, Mushrooms, and Peas Ingredients: Makes 6 servings. 8 ounces thin asparagus, trimmed, cut into 1/2-inch lengths

Agnolotti with Peas and Cheese Ingredients: Makes 6 first-course servings. For the Filling: 1/2 cup heavy whipping cream for fresh

Piadini Ingredients: Makes 10-12- 3 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon baking powder 3 tablespoons olive oil 1/2

Sausage Bread Ingredients: 1 pound pizza dough click here for homemade 1 pound hot Italian sausage 8 ounces mozzarella cheese

Chicken Cacciatore Ingredients: Serves 3-4 4 whole chicken breasts, fat trimmed Salt and pepper Flour for dredging 3 tablespoons vegetable

Grilled Stuffed Calamari A easy and totally tasty summer grilling idea Ingredients For the calamari: 12 medium or 16 small

Meatballs with Anchovies Ingredients: Serves 4. 2 rolls, crusts removed 1/4 pint (150 ml) milk 1 fresh flat-leaf parsley sprig,

Warm Cuttlefish and Asparagus Salad Ingredients: Serves 6. 1 lb and 2 oz (500 grams) medium cuttlefish, cleaned and cut

Sautéed Asparagus and Shrimp with Gremolata Shrimp and Aspargras Ingredients 2 tablespoons extra virgin olive oil 1 ½ pounds peeled and