These flaky, savory little French tartlets start with homemade puff pastry.
David visits with a retired man who preserves anchovies for a living.
Nadia G's Puttanesca Panzarotti are stuffed, fried & bursting with flavor.
Anchovies: elegant or "wormy-looking"? And garlic: pound it or slice it?
Anchovies & Olives seafood restaurant is like Italy moved to Seattle.
In Seattle, Ben samples a salad of giant geoduck ("gooeyduck") clams.
Giada whips up a quick dish of bowtie pasta with broccoli.
Add the dressing while the potatoes are warm so they'll soak it all up.
Caramelized onion toasts are redolent of the flavors of the Mediterranean.
Bill teaches viewers how to make penne pasta with fresh tuna.