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Marcella Hazan's Fettuccine col Sugo di Tonno con...
By:
Food52
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Seafood, Fennel, and Lime Salad
By:
Yotam Ottolenghi
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Stuffed Quahogs
By:
William Holt
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Chive Linguine With or Without Fresh Clams
By:
Lynne Curry
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Shrimp Takes a Luxurious Bath In...Puttanesca Sauce?
By:
Jennifer Clair
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Jacques Pépin's Shrimp Gratin
By:
thirschfeld
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Oyster Pan Roast
By:
Food52
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Marc Forgione's Salt Cod "Tonnato" with Crudité
By:
Food52
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SALMON WITH HORSERADISH SAUCE
By:
Waverly
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Lower Eastern Shore Oyster Pie
By:
Spike Gjerde
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Steamed Clams with Grilled Bread
By:
Josh Cohen
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Zuni's Pasta with Preserved Tuna
By:
Nicholas Day
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Portuguese Cataplana
By:
Annie Crabill
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Baked Clams Amatriciana
By:
Josh Cohen
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Grilled Prosciutto Wrapped Oysters
By:
lapadia
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Fish Fillets (Cod, Haddock, Pollack—You Name It!)...
By:
Bevi
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Warm Bread Salad with Smoked Salmon, Roasted Vege...
By:
Brooke Bass | Chocolate +...
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How to Make Taramasalata
By:
Eva Kosmas Flores
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Octopus Stew
By:
dymnyno
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The (Not Barefoot) Contessa's Fish Pasta
By:
fisheri
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