Ready in 25 minutes
4 servings

Cook according to package instructions:

1/2 pound Spaghetti

Meanwhile, is a saute pan, heat

1 tablespoon olive oil

Saute:

1 large white onion, minced
10 cloves garlic, minced

Add:

1 can (15 ounces) diced tomatoes

Continue sauteing. Put in:

2 tablespoons tomato paste

Roast tomato paste thoroughly, regularly stirring well. Deglaze with:

1/2 cup dry white wine

Reduce wine by half. Pour in:

1/2 cup chicken stock

Simmer for about 3 minutes. Add:

2 cans (10 ounces each) whole clams, with juice

Simmer for another couple of minutes. Season to taste with:

fine salt
freshly-cracked black pepper
chili flakes

Remove from heat. Drizzle with:

1/4 cup extra-virgin olive oil

Toss with the cooked and drained pasta. Garnish with:

1/2 cup flat-leaf Italian parsley, roughly-chopped

Ready in 25 minutes
Yield: 4 servings

Preheat oven to 350 degrees F.

Brush or spray a baking tray with olive oil.

Place skin-side down on the tray:

1-1/2 pounds salmon fillet

Season fish with:

fine salt
ground white pepper

Drizzle with:

juice of 1 lemon

Spread with:

Dijon mustard

Top fish with compound butter:

1/3 cup unsalted butter, creamed
1 tablespoon dill
1/3 cup Italian-style dry bread crumbs

Bake in the oven for 15 minutes, or until fish
flakes easily with a fork.

Ready in 30 minutes
Yield: 4 portions

Ingredients:
6 (4 ounce) fine-textured fish fillets (such as
flounder, sole or cod)
1 egg, beaten

Arrange on a platter or tray:

4 sole or cod fillets

Season with:

fine salt
ground white pepper

Drizzle with:

juice of 1 lemon

Set aside. While heating a non-stick frying pan with:

1/3 cup olive oil

Combine:

1/3 cup Parmesan cheese, grated
1/3 cup cornflake crumbs

Transfer in a shallow dish. Put individually in a
shallow dish:

1/3 cup all-purpose flour
1 whole eagg, beaten

Pan-fry the fish until golden brown. Serve with lemon
wedeges and on a bed of arugula-onion relish or mixed
greens with vinaigrette dressing.

Ready in 15 minutes
4 servings

In a heated skillet, heat:

1/4 cup Extra-Virgin Oil Oil

Saute:

1 pound shrimps, retain shell

Add:

1 tablespoon garlic, chopped

Continue sauteeing until garlic is tender.

Season with:

1 teaspoon fine salt
1/4 teaspoon paprika powder
1/4 teaspoon freshly-cracked black peppercorn

Remove from heat and drizzle with:

1 teaspoon fresh lemon juice

Garnish with:

1 tablespoon basil leaves, cut into julienne

Ready in 15 minutes
4 servings

In a tray, arrange:

1 pound fish fillet, cut into 3/4-inch wide strips

Season with:

salt
ground Pepper
lemon juice

Set aside. In the meantime, heat a deep-fat fryer. Fill until 1/3 full with:

Corn Oil or Peanut Oil

In three separate containers, prepare:

1/2 cup all-purpose flour
1 egg, beaten
1/2 cup to 3/4 cup dry breadcrumbs

Coat each fish fillet strip with flour. Shake off excess flour. Dip in egg, and then dredge in breadcrumbs. Deep-fry in the hot oil until golden brown.

Transfer on platter with absorbent paper towel. Serve hot with tartar sauce or with your favorite sauce.