mussels
olive oil
tagliatelle
garlic
tomato sauce or diced fresh tomatoes
double cream
fresh basil

Steam the mussels, separate the meat from the shells and strain the water in which they were cooked. Add 2 tablespoons of olive oil to the water and use it to cook the tagliatelle (do not add salt). In the mean time, lightly sauté 2 chopped cloves of garlic in olive oil, add the mussel meat and sauté briefly. Add the tomato sauce (homemade is best). Bring to the boil, add 5-10 tablespoons of cream and a few leaves of fresh basil. Stir well. Strain the pasta and pour the sauce over it.

For 4-6 people:

- 1 large or 2 smaller fresh sea bass, cleaned
(when making carpaccio, it is essential that the fish is absolutely fresh)
- juice of 1 lemon
- olive oil
- salt
- freshly ground pepper
- 10 good black olives
- 20 capers
- 1 ripe avocado
- parmesan

The preparation takes 90 minutes, with 30 minutes of actual work. Fillet the sea bass. You can wrap the fillets in cling film and place them in the freezer for 30 minutes. This will make it easier to slice them. Slice the fillets as thinly as possible in a diagonal direction. Lightly drizzle the slices with lemon juice and olive oil, add some salt and pepper. Place the slices in a closed container and put it in the refrigerator for at least 1 hour. Arrange the slices neatly on a plate and decorate it with drops of salsa made from chopped capers an olives, a few drops of olive oil and avocado slices. Sprinkle with shavings of good parmesan.