Garlic

Ingredients 1 lb fettuccine, cooked according to package directions 6 large ripe tomatoes peeled, seeded and diced 1 large cup, packed, fresh basil, chopped 1/2 cup parsley chopped ¼ cup olive oil 6 cloves of garlic minced 1 jalapeno minced and seeded Instructions Peel the tomatoes by putting in boiling water for 15 seconds, remove and cut slit in skin, and it should peel right off. Combine tomatoes, basil and parsley in a bowl. Heat oil and saute garlic and pepper until soft. Add tomato mixture to hot pan for another minute to warm up. Mix with pasta well and serve (it is best to have pasta warm and just drained prior to mixing so things come out fully warm)

Ingredients Marinade: 2 pounds shrimp (jumbo, peeled) 8 cloves garlic minced 4 tbsp chopped fresh parsley 2.5 tbsp tomato paste 2 tbsp fresh basil chopped 4 tsp lemon juice 1 tsp salt 1 tsp black pepper To brush on after cooking: 3 cloves garlic minced 1/2 cup melted butter 2 tsp fresh parsley chopped Lemon wedges for serving Instructions Using marinade ingredients and in a bowl or bag, marinate for 2 hours Put shrimp on skewers and grill until done (4 min a side is a good starting point or until pink all around, DO NOT overcook) Place on platter and brush on the final set of ingredients. Serve with lemon wedges

Ingredients 1 lb linguine (cook according to package directions) 6 tbsp olive oil 1 yellow onion, diced small 8 or more cloves garlic, minced 1 cup dry white wine (pinot grigio, chardonnay or sauvignon blanc) 1 tbsp red pepper flakes (more or less to taste) 2 pounds littleneck clams (~40 of them), scrubbed (or 1 lb sea scallops, or 1 lb shrimp) 1 small batch parsley, finely chopped 3 tbsp butter 1.5 tbsp lemon juice (more or less to taste) Instructions Cook pasta to package directions and set aside. (If you cook a smidge less (1 min), less than al dente, that can help the final product soak up more juice) In large saute pan (or pot), over med-high heat, cook the olive oil with onion and garlic until just golden (do NOT burn) Add the wine, red pepper flakes, some salt to taste, clams (or whatever seafood you are using), and all but 2 tbsp of the parsley. Bring to simmer and cook, covered, until clams open (6-8 minutes). Discard any unopened clams Add butter and lemon juice and dissolve into the sauce Add pasta to the saute pan and stir while it cooks for another minute or two (goal is to have pasta soak up the juice). If it becomes too dry add a smidge bit of water Add salt to taste and serve