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1 Make six-minute eggs: simmer gently, run under cold water until cool, then peel. Serve over steamed asparagus.
2 Toss a cup of chopped mixed herbs with a few tablespoons of olive oil in a hot pan. Serve over angel-hair pasta, diluting the sauce if necessary with pasta cooking water.
3 Cut eight sea scallops into four horizontal slices each. Arrange on plates. Sprinkle with lime juice, salt and crushed chilies; serve after five minutes.
4 Open a can of white beans and combine with olive oil,salt, small or chopped shrimp, minced garlic and thyme leaves in a pan. Cook, stirring, until the shrimp are done; garnish with more olive oil.
5 Put three pounds of washed mussels in a pot with half a cup of white wine, garlic cloves, basil leaves and chopped tomatoes. Steam until mussels open. Serve with bread.
6 Heat a quarter-inch of olive oil in a skillet. Dredge flounder or sole fillets in flour and fry until crisp, about twominutes a side. Serve on sliced bread with tartar sauce.
7 Make pesto: put a couple of cups of basil leaves, a garlic clove, salt, pepper and olive oil as necessary in a blender (walnuts and Parmesan are optional). Serve over pasta (dilute with oil or water as necessary) or grilled fish or meat.
8 Put a few dozen washed littlenecks in a large, hot skillet with olive oil. When clams begin to open, add a tablespoon or two of chopped garlic. When most or all are opened, add parsley. Serve alone, with bread orover angel-hair pasta.
9 Pan-grill a skirt steak for three or four minutes a side. Sprinkle with salt and pepper, slice and serve over romaine orany other green salad, drizzled with olive oil and lemon.
10 Smear mackerel fillets with mustard, then sprinkle with chopped herbs (fresh tarragon is good), salt, pepper and bread crumbs. Bake in a 425-degree oven forabout eight minutes.
11 Warm olive oil in a skillet with at least threecloves sliced garlic. When the garlic colors, add at least a teaspoon each of cumin and pimentón. A minute later, add a dozen or so shrimp, salt and pepper. Garnish with parsley, serve with lemon and bread.
12 Boil a lobster. Serve with lemon or melted butter.
13 Gazpacho: Combine one pound tomatoes cut into chunks, a cucumber peeled and cut into chunks, two or three slices stale bread torn into pieces, a quarter-cup olive oil, twotablespoons sherry vinegar and a clove of garlic in a blender with one cupwater and a couple of ice cubes. Process until smooth, adding water if necessary. Season with salt and pepper, then serve or refrigerate, garnished with anchovies if you like, and a little more olive oil.
14 Put a fewslices of chopped prosciutto in a skillet with olive oil, a couple of cloves of crushed garlic and a bit of butter; a minute later, toss in about half a cup bread crumbs and red chili flakes to taste. Serve over pasta with chopped parsley.
15 Call it panini: Grilled cheese with prosciutto, tomatoes, thyme or basil leaves.
16 Slice or chop salami, corned beef or kielbasa and warm in a little oil; stir in eggs and scramble. Serve withmustard and rye bread.
17 Soak couscous in boiling water to cover untiltender; top with sardines, tomatoes, parsley, olive oil and black pepper.