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Finding the Forgotten Feast

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Pasta, Risotto, Gnocchi

A plate of agretti pasta.

Agretti

By Hank Shaw on June 27, 2019, Updated April 13, 2021 - 25 Comments

How to cook agretti, the Italian vegetable that also goes by monk’s beard and is Salsola soda in Latin. Agretti is easy to grow, too.

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Pasta with white clam sauce on a plate

Linguine with White Clam Sauce

By Hank Shaw on February 18, 2019, Updated June 24, 2022 - 18 Comments

As a Jersey boy, this classic Italian-American pasta dish was one of my favorites: Linguini with white clam sauce. Clams, herbs, olive oil and lotsa garlic!

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sugo di piccione

Pigeon, Dove or Duck Ragu

By Hank Shaw on October 29, 2018, Updated January 22, 2021 - 11 Comments

This is a long-simmered, intensely flavorful sauce for doves, pigeons, ducks, or sharp-tailed grouse.

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A plate of smoked salmon pasta

Smoked Salmon Pasta

By Hank Shaw on August 6, 2018, Updated March 19, 2021 - 7 Comments

Whole wheat pasta with flaked smoked salmon and fresh herbs. Using a hearty pasta like whole wheat with salmon is a great match.

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A plate of agnolotti pasta.

Homemade Agnolotti

By Hank Shaw on December 21, 2017, Updated July 3, 2020 - 10 Comments

Italian agnolotti pasta filled with meat. What meat? Squirrel, in this case. Any light meat will work.

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Close up of a bowl of blood pasta.

Pork Blood Pasta

By Hank Shaw on October 4, 2017, Updated June 23, 2020 - 35 Comments

Blutnudeln. Pasta al Sangue. Blood pasta. Yes, it is what you think. And I’ve been wanting to make this macabre pasta for a long time. It was worth the wait.

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A bowl of chanterelle risotto.

Chanterelle Risotto

By Hank Shaw on August 3, 2017, Updated May 18, 2020 - 18 Comments

A rich, Italian risotto made with chanterelle mushrooms and sweet corn. Simple, yet elegant.

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malloreddus pasta recipe

Sardinian Gnocchi with Wild Boar

By Hank Shaw on June 30, 2017, Updated June 11, 2020 - 4 Comments

Little pasta-dough gnocchi from Sardinia, these are malloreddus. Fun to make and great with a pork ragu.

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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

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