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Place the garlic, salt, pepper and red pepper flakes in a large mortar and pestle and pound into a paste. Add the parsley, basil and the pine nuts and grind until smooth. Add the strained tomatoes and carefully mush to

To clean whole squid: Rinse thoroughly. Pull the tentacles from the body sac. If using the squid ink, remove the slender, silver ink sack from the strands connected to the tentacles. Clean the tentacles by cutting just below the eyes

In a bowl, mix chopped pine nuts, parsley, basil, flour, and lemon zest. Place in a line in front of you, the shrimp, flour for dusting, egg wash, the pine nut mix, as well as a plate for the coated shrimp

Pour the hot chicken stock over the mushrooms and let soak for at least 30 minutes to reconstitute. Strain the mushrooms, reserving the stock. Cut the morels in quarters. Make the peas sauce, and while the sauce is cooking,pat the scallops

In a large nonstick pan, pour the 8Tbs. of Olive oil the garlic, the red pepper flakes and cook over medium heat until the garlic starts to brown, about 3-4 minutes. Add the artichokes, the leeks and the parsley, cook stirring

To clean whole squid: Rinse thoroughly. Pull the tentacles from the body sac. Clean the tentacles by cutting just below the eyes and retaining just the leg portion. Turn back the tentacles and squeeze gently to reveal the bead-like "beak."

Make the fritters by combining the shrimp, mashed potatoes, cheese, egg, parsley, lemon zest, salt and pepper in a large bowl. Mix well with your hands or a wooden spoon until the fritter dough is completely blended. Form the dough

Drain both cans of tomatoes over a large bowl to catch the juices. With the back of a spoon or a well-washed hand, squeeze the whole tomatoes, to release the remaining juice and break the tomatoes down to medium sized