"Recipes from the Chef's Kitchen"

Ingredients:
(4 servings)
1)   3 oz. Olive Oil
2)   5 crushed Garlic Cloves
3)   24 medium sized Shrimp - peeled and deveined
4)   1 Calamari - well cleaned and cut in round of 1/5 of an inch
5)   16 Little Neck Clams - washed
6)   30 Mussels
7)   3 tbs. of Italian Flat Leaf Parsley
8)   10 oz. Tomatoes
9)   Salt, Pepper and crushed Hot Pepper to the taste
10) 4 oz. Clam Juice (if not available, adjust the suace with the water of the pasta)
11) 1 box of Linguini - cooked Al Dente in abundant boiling Salted Water

Preparation:
1)   Chop the tomatoes.  Add 2 tablespoons of olive oil, a garlic clove, and a sprig
       of flat leaf parsley plus salt and pepper.  Then cook this for 15 minutes and
       set this tomato sauce aside.
2)   Place in another pan the remaining garlic with the oil and cook.  Then add the
       shrimp and stir them until the shrimp turn golden.  Take the shrimp out of
       the pan and set aside.
3)   Add to the pan the well-strained calamari and if desired...the hot pepper.
       Stir them at very high heat for 3 minutes.
4)   Add the clams and cover the pan...letting the steam open them.  Then add the
       mussels...stir and allow them to open too (they will open faster than the clams).
5)   Add the tomato sauce, a dash of freshly ground pepper, clam juice, salt and
       2 tablespoons of the chopped parsley.  Let simmer for 2 to 3 minutes.
6)   Add at last the precooked shrimp.
7)   Verify the taste and adjust the density with maybe a few drops of hot water
       or clam juice.
8)   Put the just strained linguini on a serving plate and pour the cooked seafood
       and  sauce over the linguini.  Sprinkle the remaining of the parsley over the
       pasta.
9)   Note...this recipe may be served also in white sauce...in that case just omit
       the tomato sauce.

Ingredients:
(2 servings)
1)   Four 2 oz. thin slices of very lean Veal
2)   4 thin slices of Prosciutto
3)   4 fresh Sage Leaves
4)   1 tbs. Flour
5)   2 tbs. Olive Oil
6)   1 tbs. chopped Parsley
7)   The Sauce (see recipe below)

Preparation:
1)   Beat the sliced veal with a tenderizing meal hammer.
2)   Place over each slice a piece of prosciutto.  Then place in the middle a sage
       leaf.  Put a toothpick between those 3 ingredients.  These are the ingredients
       of a saltinbocca.
3)   Sprinkle a little salt and pepper on the plain side.
4)   Rub each side in flour.
5)   Put the olive oil in a very hot saute pan and saute the saltinbocca with high
       heat...turning it over once.  It is a very fast operation.
6)   Take the saltinbocca from the pan and line them in a serving platter.
7)   Take out the toothpick and pour the sauce on top.
8)   Sprinkle the chopped parsley on top.
9)   The saltinbocca may be accompanied with any preferred vegetables.

The Sauce
Ingredients:
1)   2 oz. White Wine
2)   1 oz. Butter
3)   2 tbs. Demi Glace

Preparation:
1)   After the saltinbocca is removed from the pan, add the white wine and let
       part of it evaporate.
2)   Add the butter and demi glace and emulsify by shaking the pan over heat.

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