Seafood genius Dave Pasternack achieved national fame in
2000, when he served his first plate of pristine raw fish
sprinkled with crunchy sea salt and fresh citrus juice,
adding the word crudo—Italian-style sushi—to the
American culinary lexicon. And here is his much anticipated
first book, a celebration of the fresh flavors of the sea,
Italian-style, featuring:
A full chapter on crudo
such as Albacore with Caperberries, Nantucket Bay Scallops
with Lemon and Chervil, and Two-Minute Cherrystone Clam
Cerviche
Groundbreaking pastas like Dave's
brilliant invention Rigatoni with Tuna Bolognese, the
definitive Linguine with Clams, Pancetta, and Red Pepper
Flakes, the luxurious Spaghetti with Lobster and Chiles, and
the ultrasimple Fettucine with Rock Shrimp, Corn, and
Jalapeño.
Salads such as Grilled Tuna with
Artichokes, soups like Zuppa di Pesce Amalfitano, and
starters that include Grilled Sardines with Caponata.
Gills on the grill—Sicilian-Style Swordfish, Tuna on a
Plank, and Salmon with Figs, Saba, and Watercress
Pan-fried favorites like Monkfish with Sautéed Wild
Mushrooms and Chestnuts, and regal roasts such as
Pan-Roasted Cod with Spinach and Clementines
The
crispiest Fritto Misto or Steamers with Caper-Tarragon
Aioli
Tantalizing shellfish such as Fried
Soft-Shell Crabs with Ramps or Baked Clams with
Italian-Style Bread Crumbs and Horseradish
The
more than one hundred recipes are at once inventive and
comforting, complexly flavored yet simply prepared. And they
are accompanied by the stories of an impassioned fisherman,
the tips and advice of a singularly expert authority,
creating a masterpiece in the field.
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