Shellfish

small shrimp (100 grams) • water (80 ml) • bacon (30 grams) • potatoes, diced (70 grams) • extra virgin olive oil • white wine • heaping tablespoons tomato sauce • Chopped parsley, to taste • garlic • turmeric • Salt and pepper, to taste

large prawns (jumbo shrimp) • Carnaroli rice (about 160 grams) • shrimp bisque (about 500 ml) • dry white wine • shallot • olive oil • salt • Chopped parsley, to taste • butter

For the fennel cream: • fennel bulb (with plenty of fronds) • small potato • small onion • extra virgin olive oil • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • For the salsa verde: • anchovy fillets in oil • garlic clove • to taste fresh parsley • salt-packed capers • to taste day-old bread (use only the soft inside) •

cleaned calamari (about 400 grams) 1 cup polenta (about 160 grams) Paprika, to taste Fine salt, for finishing Black pepper, to taste 2 1/2 cups peanut oil (about 600 ml) Lemon slices

whole octopus tentacles • octopus tentacle tips • cherry tomatoes • garlic clove • olive oil • capers salt, to taste • water (600 ml) • instant white polenta (100 g) • rosemary • parsley • large sage leaf

spaghetti (up to 14 oz is fine) (320 g to 400 g) • medium squid with ink sacs (about 1.5 lbs) (about 700 g) • extra virgin olive oil (about 60 ml) • yellow onions, finely chopped • heaping tablespoon tomato paste • Dry white wine • Optional: black pepper, red pepper flakes, parsley

linguine (about 600 grams) • large prawns • Extra virgin olive oil, • Fresh parsley, • yellow cherry tomatoes (about 300 grams) • cognac (about 1 1/2 ounces or 45 ml) • Garlic, • Red pepper flakes, • Salt,

cherry tomatoes (about 250 grams) • small shrimp (about 200 grams) • Fresh parsley • Olive oil, • Salt, • orecchiette pasta (about 120 grams)

fresh calamari (about 1 kg) • breadcrumbs (about 200 grams) • small bunch fresh parsley • To taste garlic powder • To taste salt • To taste black pepper • To taste ground ginger • lemon • To taste extra virgin olive oil

octopus (2 kg) • To taste, tomatoes • To taste, salad greens • avocados • potatoes • blanched unsalted almonds (200 grams) • bread baskets (see recipe link) • extra virgin olive oil (150 ml) • soy sauce (80 ml) • Juice of 1 lemon • Freshly ground black pepper, to taste • Salt, if needed

risotto rice (about 150 grams) • small shrimp (about 150 grams) • fennel bulb • small carrot • celery stalk • small shallot • Vegetable broth, • Salt and pepper, to taste • Wild fennel fronds

spaghettoni (about 350 grams) • clams (about 500 grams) • cherry tomatoes • garlic cloves • Fresh parsley • white wine (about 120 ml) • Salt and pepper • Extra-virgin olive oil

semi-milled Carnaroli rice (about 160 grams) • large shrimp • lard (such as Italian-style cured pork fat) • mild gorgonzola cheese (about 100 grams) • Smoked black pepper to taste • dry white wine (plus more as needed) • Salt to taste

squid • tomato purée (about 500 grams) • onion • white wine (about 50 ml) • Extra-virgin olive oil • Salt and pepper • Parsley

medium squid • medium purple potatoes • heaping tablespoons breadcrumbs • extra virgin olive oil • chopped parsley plus 3 sprigs for garnish • Salt, to taste • lemon wedge • Parchment paper for the baking

cooked octopus (300 grams) • penne, rigatoni, shells, or paccheri pasta (200 grams) • fresh Tropea onion (or substitute with a sweet red onion) • datterino tomato sauce (400 ml) • Fresh chili pepper • fresh parsley

zucchini • zucchini blossoms • bay scallops (50 g) • bay leaves • garlic • Parsley • White wine, as needed, for the scallops • salt • Coarse salt for pasta water • Extra virgin olive oil • spaghetti (160 g) • Bottarga

zucchini • shrimp (300 grams) • clams (300 grams) • Cherry tomatoes, • Salt and pepper, to taste • garlic clove • Extra virgin olive oil,

large shrimp tails • garlic • white wine (60 ml) • pink grapefruits or oranges • fennel bulb • Extra-virgin olive oil, salt, and pepper, to taste • Sprinkle of chia seeds for garnish

battered calamari rings (about 250 grams) • Peanut oil • Salt

bay scallops (about 60 grams) • crayfish (about 60 grams) • garlic • Bay leaf, parsley • Salt, red pepper flakes • tomato puree • White wine for deglazing • Carnaroli rice (about 160 grams) • butter for finishing

spaghettoni (about 400 grams) • fresh arugula (about 200 grams) • Parmesan cheese (about 100 grams) • pine nuts (about 20 grams) • shrimp, peeled and deveined (about 500 grams) • garlic clove • lime • small piece of fresh ginger • fresh parsley • Extra-virgin olive oil, • Salt, to taste

peeled shrimp (200 g) • zucchini • small onion • white wine (30 ml) • rice (about 12 oz or 350 g) • grated Grana Padano cheese (about 3/4 oz or 20 g)

zucchini • fresh ricotta cheese (about 250 grams) • small shrimp (about 150 grams) • large shrimp tails • About 20 conchiglioni pasta shells • grated Parmesan cheese (about 40 grams) • pine nuts (about 15 grams) • scallion • Salt, pepper, fresh mint, and extra-virgin olive oil, to taste

very fresh scallops • Broccoli pesto, as needed (see square spaghetti recipe) • drops of soy sauce • hazelnuts • sprigs of thyme • extra-virgin olive oil

Carnaroli rice (about 250 grams) • coconut milk • Fish stock, • peeled small shrimp (about 250 grams) • large shrimp (prawns) • Parmesan cheese, to taste • small piece butter • Coconut flakes (optional)

calamari (500 g) • All-purpose flour, • Vegetable oil for frying, • Salt, to taste

cleaned bay scallops (500 grams) • spaghetti (200 grams) • garlic clove • Fresh chili pepper • medium green zucchini • White pepper • Chili powder, for garnish • white wine (about 60 ml) • water (400 ml) • small bunch fresh parsley

clams (500 g) • white shrimp (500 g) • grape or cherry tomatoes • garlic cloves • onion • fresh parsley • grappa (about 60 ml) • spaghetti (300 g) • extra virgin olive oil,

all-purpose flour (about 300 grams) • eggs • squid ink • peeled and cleaned shrimp (about 250 grams) • grated bottarga • garlic clove • white wine (about 120 ml) • parsley • olive oil • salt