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To make the sauce heat half of the olive oil in a saucepan over medium-high heat. Sauté the garlic and the red pepper flakes until the garlic is tender and aromatic, but not brown, about 1 minute. Stir in half

To prepare the sole combine the flour, salt and pepper in a shallow dish or plate. Coat a few fillets in the seasoned flour and tap off the excess. Sear the fillets in hot olive oil until golden brown and

Prepare the marinade. In a large bowl mix the chopped garlic, lemon juice, parsley, basil, sage, rosemary, red pepper flakes, salt and pepper. Whisk in the olive oil. Pull off the little "swimmer fins" or tiny legs at the bottom of

Rinse shrimp in cold water and pat dry. Sprinkle shrimp with salt and pepper. Mix flour and paprika together in a shallow pan and generously dust shrimp with flour mixture. In a large (12-inch) skillet, heat 2 tablespoons of oil on

To prepare the salmon scaloppini: with a very sharp slicing or carving knife, cut the salmon fillet on a 20 to 30 degree angle. The slices of scaloppini should be about ½ inch thick and 3 inches long. Sprinkle salt and

Heat 2 tablespoons of the olive oil in a large covered skillet over medium high heat until it is almost smoking. Pat the fish fillets dry and season with salt and pepper. Sear the fish, without jostling for 3-4 minutes,

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