Place mussels in a large pan with the wine and set over high heat.
Cook, stirring frequently, until all mussels open.
Remove from heat, strain cooking liquid through several layers of cheesecloth
and set aside.
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In a saucepan, heat olive oil over medium-high heat and add garlic.
Add the tomatoes and cook for 15 minutes on low heat.
Stir in the cooked beans and simmer gently while the pasta cooks.
Cook your pasta of choice in boiling water until it is almost cooked through.
Drain the pasta, add the bean and tomato mixture.
The add the mussels and the liquid strained earlier.
Stir over low heat 5 minutes, add parsley, basil, and salt and pepper, and red
pepper flakes to taste.
Serve immediately with red wine.

Remove the outer leaves from the radicchio and cut the head in half through the root end. Cut each half into 4 wedges through the root end and remove the white core.

In a small bowl, stir the vinegar and sugar until dissolved.

Pat the Panamei Scallops dry and season with salt and pepper. Heat a 12-inch skillet (preferably cast iron) over medium heat until hot. Add the pancetta and cook, stirring often, until crisp, about 5 minutes. Remove the pancetta from the skillet with a slotted spoon. Pour off all but 3 Tbs. of the fat (if you have less than 3 Tbs., add olive oil to make up the difference).

Put the skillet over medium-high heat. Add the scallops and sear until golden-brown on one side, 2 to 3 minutes. Flip and continue to cook on the second side until they feel firm when pressed, 2 to 3 minutes more. Transfer to a plate, cover, and keep warm.

Add the onion and rosemary to the skillet and cook, stirring often, until the onion is softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 15 seconds. Add the radicchio and pancetta, season with salt and pepper, and cook, tossing gently and occasionally, until the radicchio is wilted, 2 to 3 minutes. Remove the skillet from the heat and pour the vinegar mixture over the radicchio. Toss to combine. Serve with the scallops. Enjoy it!

Servings: 2 as a main course; 4 as an appetizer

To make sure your mussels are extra clean, before cooking, soak in water for 30 minutes, then remove the mussels and transfer them to another bowl by lifting them out of the water, so whatever sand or dirt stays in the bowl.

In a large saucepan cook the onions in butter and olive oil over medium heat until soft, about 5 minutes.  Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes.  Add the cut tomatoes, cayenne and red pepper flakes, and then turn up the heat to high.  Add white wine, stir. Allow to come to a slow boil (about 10 minutes), stir and reduce heat to low. Add the prepped mussels and cover to steam until the mussels open, 5 minutes.  Serve immediately with plenty of sliced French bread for dipping. Sprinkle with chopped parsley.

Remove the clams from the refrigerator, scrub them under cold running water, put them in a large bowl or clean sink, and cover with cold water. Clams need at least ½ hour in the water to release any sand trapped in their shells.
In the meanwhile, over medium-high heat, heat the olive oil in a large sautée pan or stovetop casserole.
Add the chopped onion, and cook slowly until the onions are softened and translucent, but not browned, about 15 minutes.
Add the wine and reduce by half. Remove from the heat and reserve.
While the onions are cooking, make the Spicy Orange Cilantro Butter. In a processor, combine the butter, orange zest, cilantro, garlic, paprika, red pepper flakes, and salt. Pulse to finely chop and combine the ingredients. Reserve.

To prepare the clams, put the pan with the sautéed onions back on the stove over medium-high heat, add the scrubbed clams, and cover. After the liquid comes to a boil, it will take about 5 minutes for the clams to open. As soon as most of the clam shells are open, remove from the heat. Remove any clams that did not open.

NOTE: Clams become tough when overcooked. Be sure to remove them from the heat as soon as most of them are open. You can also remove those clams that are open and give the remaining clams a few more minutes to see if they will open too.

Quickly combine the clams with the Spicy Orange Cilantro Butter, garnish with chopped cilantro and orange peel, and serve with plenty of hot, crusty bread.

Serves 2-4.

Steam the asparagus for 1 to 2 minutes until al dente. Remove from heat and set aside.

Heat the oil in a wok or large frying pan. Stir fry the garlic, scallions and ginger for one minute.

Add scallops and the asparagus and stir-fry for 30 seconds. Add the corn-starch mixture and bring to a boil.

Pour the soy sauce and sesame oil with the sesame seeds. Toss mixture well and serve.

As an option, serve it with snow peas and a wedge of lemon.

Serves 4

Set a large pot of water to boil, for the linguine.

In a large, deep-sided sautée pan, heat the olive oil over high heat and add the onions. Once they are sizzling, turn the heat down to medium and sauté them until they just begin to brown.

Add the garlic and cook for another 1-2 minutes, just until the garlic softens.

Add the tomato paste and the oregano and fennel seed. Mix well and bring to a simmer. Let this cook down until it is thick.

Add the crushed tomatoes and the pinch of sugar. Taste it, and add salt if needed. Let this simmer for 10 minutes.

The pasta water should be boiling, so add your linguine.

Turn back to the pan and add the clams to the sauce, mix to combine and cover the pot. Turn the heat up to medium-high and let the clams steam open, about 5 minutes.

After 5 minutes, check to see if most of the clams have opened. Once they have, uncover the pot and turn the heat all the way up to high. You want to steam off as much liquid as you can while the linguine finishes. Shake the pot and stir often to prevent sticking.

Drain the pasta and turn off the heat on the pot. Pick out any clams that have not opened and discard. Now you have a choice: Serve the clams in the shell (be sure to provide a bowl for them!) or pick out the meats. I pick out the meats for all but one clam per diner, and I use that one clam as a garnish.

To serve, toss the linguine with the sauce, top with the chopped parsley and one clam in its shell.