Shellfish

cleaned calamari (500 grams) • semolina flour (about 150 grams) • extra virgin olive oil (about 700 ml) • Zest of 1 lemon • Chopped parsley, to taste • Salt, to taste

octopus (about 600 grams) • tomato purée (about 600 ml) • tomato paste • water (about 120 ml) • garlic clove • To taste, onion • chili pepper • Olive oil, • Salt and pepper, to taste • Chopped parsley • cognac • spaghetti (about 500 grams)

calamari • semolina flour (about 200 grams) • Peanut oil for frying, • Lemon, lime, or orange zest

spaghetti (400 grams) • squid ink pouch • Extra virgin olive oil, • onion • small bunch fresh parsley • Salt, • Black pepper, • tomato purée (about 24 oz / 700 grams)

cuttlefish (about 400 grams) • spaghetti (about 250 grams) • squid ink sac • tomato paste (about 30 grams) • white wine (about 60 ml) • water, if needed • garlic clove • olive oil • Salt, to taste

langoustines • mantis shrimp • fresh clams (about 500 grams) • cherry tomatoes • garlic clove • small bunches fresh parsley • saffron • Kosher salt and table salt • Extra virgin olive oil • spaghetti (about 250 grams)

servings squid ink spaghetti or linguine • fresh clams • juice of 1 lemon • garlic • fresh parsley • cherry tomatoes • lime zest

superfine rice flour (100 grams) • water (100 grams) • olive oil (5 grams) • large shrimp • Olive oil, • Juice of 1 lemon wedge • garlic clove • small bunch of parsley • Paprika,

basmati rice (about 80 grams) • black (Venere) rice (about 80 grams) • medium zucchini • asparagus spears • medium yellow bell pepper • peas (about 60 grams) • To taste, hot paprika • unwaxed lime • garlic cloves • To taste, thyme • To taste, salt • To taste, extra virgin olive oil

high-quality spaghetti (200 grams) • fresh chili pepper, seeded • garlic • Extra-virgin olive oil, • Grated mullet bottarga, generous amount, • Ink sac from 1 large squid

medium squid, about 1 1/3 pounds (600 grams) • tomato paste (200 grams) • dry white wine (1/2 standard wine glass) • green onion • garlic clove • Extra-virgin olive oil, • Red pepper flakes, to taste • water (500–600 ml) • spaghetti or linguine (350 grams)

Calamari 1 3/4 lbs (800 g) 🦑 • All-purpose flour 1 2/3 cups (200 g) • Fine salt, to taste • Peanut oil 🥜

medium squid with very fresh ink sacs • onion • Tomato purée, • Salt, red pepper flakes • Extra-virgin olive oil • garlic clove (optional) • Parsley, • linguine or spaghetti (300 grams)

For cooking the octopus: • octopus (about 2.2 lbs / 1 kg) • onion • celery stalk • carrot • bay leaves • mini plum tomatoes (about 700 grams) • garlic cloves • Fresh rosemary, • mini sweet peppers, assorted colors (about 400 grams) • pine nuts (about 1/4 cup or 40–50 grams) • Salt-packed capers, •

large scallops • lemon juice • extra virgin olive oil, sprayed or drizzled • freshly grated ginger • Grated lemon zest, to taste • Crushed pink peppercorns, for garnish

branzino (about 1 1/3 lbs or 600 grams) • medium cuttlefish • small zucchini • fennel bulb • carrots • celery • Extra virgin olive oil • chili pepper • thyme • basil • marjoram • rosemary •

cleaned shrimp (200 grams) • Olive oil, salt, and pepper to taste • carrots • cherry tomatoes • bell pepper • Celery

clams (800 grams) • garlic • Fresh parsley • dry white wine (120 ml) • spaghetti (350 grams) • Olive oil

fresh clams (about 1 kg) • linguine (about 320 grams) • extra virgin olive oil • garlic cloves • fresh parsley • Salt and black pepper, to taste

octopus (about 4 1/2 lbs or 2 kg) • Water for boiling the octopus • bay leaves • Salt, to taste • vinegar (120 ml) • Chopped parsley, to taste • small garlic clove • Balsamic vinegar, to taste

squid ink pouch • garlic • chili pepper • fresh parsley • Grated lemon zest • Extra virgin olive oil

bucatini or spaghetti (180 g) • octopus (400 g) • crushed peeled tomatoes (300 g) • Olive oil, • Celery, parsley, onion, and carrots for the soffritto • Salt,

spaghetti (400 grams) • squid • tomato paste • garlic clove • onion • tomato concentrate (150 grams) • dry white wine (about 120 ml) • small bunch fresh parsley • Extra-virgin olive oil, • Salt, • Black pepper,

datterini tomatoes (about 500 grams) • fusilloni pasta (about 400 grams) • assorted mini sweet peppers • garlic • Fresh oregano, to taste • Crushed red pepper flakes, to taste • Extra virgin olive oil, to taste • scallions • Walnut halves, to taste • large shrimp • Fresh ginger root, to taste

thick spaghetti • whole limpets • peeled white shrimp • cherry tomatoes • Extra virgin olive oil • small bunch fresh parsley • garlic • yellow onion • white wine • Coarse salt • Whole black peppercorns • Red chili pepper

spaghetti (250 g) • squid (400 g) • diced tomatoes (200 g) • extra-virgin olive oil • garlic clove • onion • squid ink • grappa (100 ml)

fresh clams, cleaned and purged of sand (1 kg) • medium red tomatoes, not overly ripe • lime • garlic • Extra-virgin olive oil, • thick spaghetti (spaghettoni) (320 grams)

calamari (about 500 grams) • semolina flour (about 100 grams) • Salt • Vegetable oil for frying

large shrimp • soy noodles (80 grams) • coconut milk (350 ml) • fish bouillon granules • scallions • red bell pepper • untreated lime • vegetable broth (350 ml) • freshly grated ginger • red curry paste • brown sugar • soy sauce •

squid (about 400 grams) • spaghetti (about 250 grams) • garlic • white wine (about 60 ml) • tomato sauce (about 1 liter) • Olive oil, chopped parsley, and salt, to taste • Homemade breadcrumbs, to taste