The privilege of being born on an island is that you realize very quickly that traveling is necessary.

Ingredients for two people:
200 g of spaghetti; 500 g of clean clams; 1 clove de garlic; parsley; olive oil; black pepper; salt.

Preparation:
Brown the garlic clove in a high skillet with the oil and then add the clams. Cover and cook for a few minutes on high flame until all the clams open. Then drain the clams conserving the cooking water. In a pan with plenty of water, add coarse salt and bring to a boil. Add the spaghetti and cook for half the time indicated on the package.

In the frying pan, add the clams' cooking water and the spaghetti prepared previously to finish cooking them (if necessary, add the spaghetti's cooking water to prevent it from drying out). When ready, add the clams and adjust with pepper and parsley to taste.

Ingredients for eight people:

1.2 kg of scabbardfish fillets (preferably black); 2 garlic cloves; 1/2 lemon; oil q.b.; 500 g of potatoes; 1 Portuguese cabbage; black pepper q.s.; coarse salt q.s.;

Preparation:

Season the fish with salt, pepper, chopped garlic, lemon juice and olive oil. Let marinate.

Meanwhile, cut the potatoes into halves and cook them in boiling water. Take them out and keep them warm. Cut the cabbage into pieces and cook it too. Remove the fish from the marinade and slowly grill it. Serve it with the potatoes, cabbage and marinade sauce.

Ingredients for four people:

4 tuna steaks; 1 onion; 2 spoons of capers; 4 tablespoons of green olives (pitted); 200 g of tomato pulp; pepper to taste; 1 bunch of parsley;

Preparation:

In a large pan, sauté the finely chopped onion. Then add the capers, olives, tomato pulp, salt and pepper. Cook for about 10 minutes. Add the tuna slices and, after five minutes, turn them over to ensure even cooking. If you want a more consistent sauce, leave it uncovered for five minutes. Once the tuna is ready, top it off with chopped fresh parsley and serve.

Ingredients for four people:

800 g of pork roasts; 800 g of potatoes; 400 g of clams; 60g of pickles; 4 cloves of garlic; 300 ml of white wine; 50 ml of olive oil; 3 tablespoons of chili paste; black olives q.s.; chopped coriander q.s.; salt and pepper q.s.; frying oil;

Preparation:

If necessary, cut the meat into cubes. Season it with the minced garlic cloves, the white wine, the red pepper sauce, salt and pepper. Let marinate for 20 minutes and then drain. Peel the potatoes, cut them into cubes and fry them in hot oil. Remove and drain on absorbent paper.

Heat the oil in a pan, add the meat and sauté. Add the clams, drizzle with the marinade and cook until the meat is golden brown, but with sauce. If necessary, add a little water. Then add the potatoes, pickles and black olives and mix. Sprinkle with coriander and serve immediately.