Seafood

legume pasta (70g) • white mushrooms (100g) • fresh porcini mushrooms or 0.35 oz dried porcini mushrooms (100g fresh or 10g dried) • Fasolari clams • cherry tomatoes (50g) • Shallot • fillets salt-cured anchovies, rinsed • Salt-cured capers, rinsed • Parsley, basil, and other fresh herbs • Garlic • Anchovy extract (colatura di alici) • Dried red chili pepper •

semolina flour (about 300 grams) • all-purpose flour (about 100 grams) • water, at room temperature (200 ml) • mixed shellfish (about 600 grams) • medium calamari • shrimp • garlic • yellow cherry tomatoes (about 150 grams) • red cherry tomatoes (about 150 grams) • Red pepper flakes (optional) • Dry white wine, • Extra-virgin olive oil, •

mixed shellfish (such as caperozzoli, fasolari, mussels) (about 1.5 kg) • high-quality thick spaghetti (about 500 grams) • garlic • parsley • fresh chili pepper • Extra virgin olive oil • dry white wine (about 60 ml)

linguine (about 350 grams) • clams (about 1 kg) • mussels (about 1 kg) • langoustines or large shrimp • Mazara red shrimp or large shrimp • Extra virgin olive oil, • Salt, • red pepper flakes • cherry tomatoes (about 300 grams), chopped • Garlic • White wine • Fresh parsley, •

mixed seafood (about 1 kg) • bronze-cut linguine (about 300 grams) • garlic • To taste, black pepper • To taste, extra virgin olive oil • small bunch fresh parsley

cleaned squid (about 350 grams) • cleaned anchovies (about 350 grams) • cleaned shrimp (about 350 grams) • Whole wheat flour, • Sunflower oil, • Salt, • Lemon,

cornmeal for polenta (about 160 grams), or instant polenta • calamari rings (about 400 grams) • extra-virgin olive oil • garlic clove • fresh parsley • strained datterini tomato purée (about 350 ml) • white wine (about 100 ml) • water (about 100 ml) • Salt, to taste • Extra-virgin olive oil, for serving

–9 oz spaghetti (200–250 grams) • frozen mixed seafood (300 grams) [do not rinse] • tomato puree or paste • garlic • –8 tablespoons extra virgin olive oil • fresh parsley • dry white wine (about 60 ml) • Salt, to taste • Red pepper flakes, to taste

Carnaroli rice (about 320 grams) • squid (about 300 grams) • shelled mussels (about 300 grams) • shelled clams (about 300 grams) • large shrimp (about 500 grams) • cuttlefish • imitation lobster (surimi) • Extra virgin olive oil, • garlic clove • onion • saffron • small bunch fresh parsley •

large shrimp • salmon (about 250 grams) • sea scallops • fresh parsley • small red bell pepper • small zucchini • Olive oil, • salt • Lemon,

shallot • extra virgin olive oil • frozen shrimp (about 100 grams) • salt-packed capers, rinsed • mixed seafood for seafood salad or risotto (about 270 grams) • anchovy paste • lemon laganelle pasta (about 250 grams) • parsley • hot water (500-600 ml)

fresh squid or small squid (300 grams) • shrimp or large shrimp (200 grams) • anchovies (120 grams) • peanut oil (1 liter) • all-purpose flour (150 grams) • fine semolina flour (150 grams) • Lemon • Salt

Carnaroli rice (about 400 grams) • shelled mussels (about 200 grams) • shelled clams (about 300 grams) • squid, cleaned and sliced (about 200 grams) • large shrimp, peeled and deveined (about 200 grams) • cuttlefish, cleaned and sliced (about 100 grams) • tomato purée • Extra virgin olive oil, • garlic clove • small bunch fresh parsley • Salt, • Black pepper, •

bigoli or other ridged pasta (about 400 grams) • water (300 ml) • bouillon cube • mixed seafood (such as mussels, clams, shrimp, squid, etc.) (about 400 grams) • saffron • curry powder • garlic • Olive oil • white wine • red pepper flakes

large shrimp or prawns • calamari rings • medium potato • medium eggplant • zucchini • Salt, to taste • Vegetable oil for frying (such as sunflower oil) • For the batter: • all-purpose flour (about 250 grams) • cold beer (about 180 ml)

mixed seafood (squid, small fish, shrimp, baby octopus, etc.) (about 800 grams) • Flour: 1 part all-purpose flour and 2 parts semolina flour • Even better if you use rice flour • Sunflower oil or oil suitable for frying • stainless steel sieve for dusting off excess flour and a slotted spoon for removing seafood from the oil • Large, deep pot • White, unprinted paper towels

linguine (500 grams) • mussels (100 grams) • clams (100 grams) • small squid • shrimp (100 grams) • Olive oil, • Salt, • Cilantro or parsley, • garlic clove

mussels (500 grams) • shrimp • clams (fasolari) • fresh busiate pasta (250 grams) • garlic clove • Extra virgin olive oil, • Salt, • Zest of 1 organic lemon • For the seafood broth: • Shrimp • Celery, • carrot •

Pre-made egg pasta sheets (lasagna noodles) • béchamel sauce (500 ml) • mussels (1 kg) • shrimp (500 g) • clams (1 kg) • Garlic • Cilantro (parsley) • Salt • milk (about 60 ml)

semolina flour (about 250 grams) • water (about 120 ml) • salt • mixed seafood (such as squid, shrimp, mussels, clams) (about 400 grams) • garlic clove • onion • Extra virgin olive oil • white wine (about 60 ml) • Salt • Red pepper flakes • Parsley or basil

large shrimp or small shrimp • calamari rings • cleaned anchovy fillets • zucchini • medium eggplant • medium potato • Salt, to taste • Vegetable oil for frying (such as sunflower oil) • all-purpose flour (about 250 grams) • ice-cold sparkling water (about 180 grams)

paccheri pasta (400 grams) • clams (500 grams) • mussels (500 grams) • squid • large shrimp or prawns • dry white wine (about 60 ml) • garlic cloves • fresh parsley • Cherry tomatoes, to taste (optional) • Red pepper flakes, to taste • Extra virgin olive oil, to taste • Salt, to taste •

anchovies (500 g); • calamari rings (1.3 kg); • shrimp (or prawns) (500 g); • Sunflower oil, as needed, for frying; • Semolina flour, as needed; • Salt; • Lemon juice (optional);

semolina flour (about 500 grams) • Water, • mixed seafood (about 300 grams) • Olive oil, salt, black pepper, chopped parsley, white wine, • garlic • About 10 grape or cherry tomatoes

whole wheat spaghetti alla chitarra (200 grams) • garlic • leek • frozen mixed seafood (200 grams) • diced tomato sauce • Black pepper and fresh parsley

Adjust quantities to taste • Day-old bread, • red onions (preferably Tropea, or any sweet red onion) • Roma tomatoes (for salads) • Celery stalks, • Plenty of fresh basil • Good quality white wine vinegar • Extra virgin olive oil, high quality • shrimp • calamari (depending on size) • garlic cloves • Fresh rosemary,

tagliolini (250 g) • About 10.5 oz mantis shrimp (300 g) • Small clams, • baby cuttlefish (500 g) • –10.5 oz shrimp (200–300 g) • langoustines (500 g) • –14 oz cherry tomatoes for sauce (300–400 g) • Olive oil, • –3 garlic cloves

plus 3/4 cup all-purpose flour (about 250 g + 100 g) • ice-cold sparkling water (about 180 g) • large shrimp • small squid or calamari, or calamari rings • anchovies • eggplant • zucchini • potatoes • sage leaves • Peanut oil for frying • Salt, to taste • Parchment paper or paper

white clams • mussels • langoustines • small shrimp (about 100 grams) • tomato sauce • Extra virgin olive oil, • basil leaves • chili pepper • garlic clove • thick spaghetti (about 300 grams) • cherry tomatoes

all-purpose flour (about 250 grams) • Cold water, • egg • octopus (about 200 grams) • cuttlefish (about 100 grams) • Clams, cleaned, • Olive oil • Garlic • Cherry tomatoes • White wine • Parsley