Author: Marc Coffey

Spaghetti with Cuttlefish and Asparagus Ingredients     320g (scant pound) spaghetti     300g (1/2 pound) asparagus     2 mature tomatoes

Risotto ai Cardoncelli e le Vongole Ingredients     1 cup of carnaroli or Arborio rice     ½ an onion,

Zucchine alla Scapece Ingredients     4 large zucchini sliced into round medallions     2 cloves of garlic, peeled and left

Mezze Maniche alla Checca Ingredients     14 oz. can of passata di pomodoro (tomato purée)     1 onion, peeled and

Italian Mushroom and Celery Salad Ingredients Yield: Serves 4     1/2 pound cremini or white button mushrooms, very thinly sliced

Kale and Potato Soup Ingredients     1 onion, chopped     1 stalk of celery, chopped     1 carrot, peeled and

Clam Chowder Ingredients     3 ½ pounds of Cherrystone Clams, soaked and scrubbed     1 Large Onion, diced     2

Herb Crusted Veal Chops Ingredients     1/4 cup fresh basil, finely chopped     2 sage leaves, finely chopped     2

Fish En Papillote   Ingredients Makes 4+ servings Salt and pepper 1 tablespoon extra virgin olive oil 3 garlic cloves,

Shrimp and Caper Salad with Farro Ingredients Makes 4 servings For the Salad: 1 pound medium shrimp, peeled, deveined, and