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SEAFOOD PASTA 4 green onions, chopped 1/2 lb. sliced mushrooms 2 cloves minced garlic 1 stick butter 2 lbs. raw seafood (shrimp, scallops, etc.) 1 c. grated Parmesan cheese 1 c. grated Monterey Jack cheese 1 1/2 c. heavy cream 1/4 c. sour cream 1 tsp. salt 12 oz. cooked pasta Saute the first 3

Yield: 8 Servings 0.50 lb Baccala (dried salt cod); -cut in 1" pieces, Rinsed and soaked; see * -Note 1 3.00 Garlic cloves; peeled and -sliced 0.50 c Olive oil 1.00 c Dry white wine 6.00 c Italian Tomato Sauce 0.75 lb Littleneck or cherrystone -clams; see * Note 2 0.75 lb Mussels; beards

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SEAFOOD PASTA 100 ml / 3 1/2 fl oz olive oil 300 g / 10 oz cleaned squid, cut into rings, plus tentacles 350 g / 10 oz monkfish, cut into chunks 2 garlic cloves, chopped 1 large tomato, skinned and finely chopped 1/2 tsp paprika or pimenton 18 raw tiger prawns in their shells 300 g / 10 oz

(pref. w-wheat, or soya-wheat) (can use 1.5lb to stretch) Prepare your favorite spagetti pasta. In a large pan heat 3 T oil on low, add shreded garlic and saute. Remove from heat and add anchovy paste and red pepper, stir the garlic, paste and pepper to blend. return to heat and add 29oz Tomato