Ingredients:

Appetizer

• 6 slices of smoked sword fish thinny cut.
• 1 bounch of rucola
• pink pepper, olive oil, ginger, garlic, parsley, juice of two lemons, a small spoon of mustard, salt, pepper,
• 1 anchovy, parsley

Course:

• 150 gr. of spaghetti
• 4 big prawns, 2 baby lobsters, 2 squids, black mussels, clams. (use fresh fish only!)
• 12 small tomatoes, garlic, onion, basil, white wine, olive oil, hot chili pepper, fresh ginger, thyme and fresh marjoram, parsley

Dessert:

• Lemon ice cream, 1 glass of champagne.

Preparation:

Appetizer:

Wash and dry the rucola and cut it thin. Settle it on a dish or a tray. Spread the slices of the smoked sword fish on the bed of rucola.
Pour 100 cc of olive oil, the juice of lemon, a clove of garlic to which you will have removed the core, three slices of thinny cut ginger, salt, pepper, a point of mustard (very little, please) and the anchovy in the glass of the blender and beat with all until compost will be dense and uniform.
Season the carpaccio with this sauce, trim it with pink pepper and spread the chopped parsley upon it.

Course

Prepare the tomato sauce: let boil for a minute the small tomatoes in hot water, then chop them in a blender with a clove of garlic without core, onion and a dozen of basil leaves.
Cook on a low flame for about 30 minutes.
Prepare a large pan, better if made of stainless steel, and put the prawns and the baby lobsters in it (cut the shell with scissors), the black mussels, the clams and the squids which you will have cut in rings, cook everything at high flame. When mussels and clams will open, pour a glass of white wine, a little of hot chili pepper,two this slices of ginger and the herbs. Add the olive oil at the end and cook on high flame until the wine evaporates, then add the tomato sauce that you have priorly prepared. Go on with the cooking for other 10/15 minutes on the low flame.
In the meanwhile cook spaghetti and drip them al dente, then pour them into the large pan, put the flame at its top and sauté everything for something like 10 seconds, so that they will be well flavored.
Pour spaghetti on a tray or a warmed dish, paying attention that seafood will stay on the top in bellavista. Springle with chopped parsley.

Dessert:

Put the lemon ice cream in the glass of the blender, turn the blender on and add champagne slowly until the sorbet will have the ideal softness. Pour it in two flute glasses.

You will be better to put all the courses on the table, in order to avoid to stand later. Keep sorbets in the refrigerator so that it will keep its consistence, once you put them on the table and will resist until the end of the supper. You are supposed to shell seafood with fingers, trying to shell them with cutlery is ridiculous. If seduction is at a good point, you could shell a prawn and serve it to the mouth of your partner with your fingers, lingering a short moment over his lips. It is a very erotic thing to do.
Table dressing is left to your sense of artistic.

Help!