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	Lemon-butter Linguini with Peppery Shirmp by John Spottiswood It always surprises me when black pepper is used in such quantity that it makes a dish truly spicy, since we so often use it as a mild addititve. That's the case with this dish. The black pepper generates a welcome heat which is cut nicely by the lemony pasta. You'll enjoy this one! Adapted from a recipe in Cooking Light.	5 votes 3 reviews 7 comments 9033 views
	"Barbecue style" langoustines with cumin by Alida Makes a great starter. A quick recipe and very tasty. Good if you want to impress your guests!	1 vote 2283 views
	Bruschette with mussels and cherry tomatoes by Alida These bruschette are quick to prepare and of great effect. They make a light and tasty starter.	1 vote 2349 views
	Spaghetti with Clam and Tomato sauce by John Spottiswood This is one of my favorite last minute, throw together pastas. I generally use canned clams and canned Italian plum tomatoes (except in the summer/fall when wonderful fresh roma tomatoes are available), so this requires only a trip to the pantry. Our kids enjoy this as well. Recommended pasta: Spaghettini, thin spaghetti, takes to…	1 vote 4 comments 4368 views