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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

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

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