Milano Shrimp Fettuccine

4 ounces uncooked spinach or egg fettuccine
1/2 pound medium shrimp, peeled and de-veined
1 garlic clove, minced
1 tablespoon olive oil
1 (14 1/2 ounce) can diced tomatoes with
    basil, garlic and oregano, undrained
1/2 cup whipping cream
1/4 cup sliced scallions

Cook fettuccine according to package directions; drain.

Meanwhile, sauté shrimp and garlic in oil until shrimp are pink. Stir in tomatoes; simmer 5 minutes.

Blend in cream and scallions; heat through. Do not boil. Serve over hot cooked fettuccine.

Yields 4 servings.

Fried Italian Ravioli

12 dozen fresh ravioli*
2 large eggs, beaten
Salt and cayenne pepper

* Fresh ravioli is usually available in the chilled section of your grocery.

In a large bowl beat together salt, pepper and eggs. Detach the raviolis one by one. Dip into the egg mixture, then deep fry for about 2 to 4 minutes — until golden and crispy.

Serve hot with tomato salsa as appetizer.

Serves 4.

Antipasto Pasta

12 ounces linguine
3 tablespoons olive oil
4 large (5-inch diameter) portobello mushrooms, stemmed,
    dark gills removed, caps sliced 1/4 inch thick
6 ounces 1/8-inch thick slices Genoa salami, cut into thin strips
1 cup sliced vegetables and 6 tablespoons marinade from 16 ounce
    jar antipasto salad with olives
2 cups grated Asiago cheese, divided
2 cups chopped fresh basil, divided

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.

Heat oil in same pot over medium-high heat. Add mushrooms; sauté until tender and brown, about 6 minutes. Add salami; toss 30 seconds. Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats pasta, about 3 minutes. Mix in 1 1/2 cups basil. Season with pepper. Transfer to bowl. Sprinkle with 1/2 cup basil; serve with 1/2 cup Asiago cheese.

Milanese Scampi Romano

On each hot plate place a serving of cooked spaghetti, 8 cooked medium shrimp, 1 cup Italian Red Sauce and top with grated fresh Romano and Swiss cheeses. Place under broiler or in microwave oven to melt cheeses.