1. In a large pot, bring 6 quarts of water to a boil and add 2 tablespoons salt.

2. Meanwhile, in a 10-inch sauté pan, heat extra-virgin olive oil and butter over medium heat. Add shallots and cook until soft. Add spring peas, fava beans, asparagus, and ¼ cup vegetable broth. Cook for 2-3 minutes until vegetables are tender, then add heavy cream. Season with salt and pepper.

3. Drop pasta into boiling water and cook until tender, about 2-3 minutes; drain.

4. Toss the hot pasta into the sauté pan with the vegetables. Add ½ cup grated Parmigiano-Reggiano, mix gently and quickly. Transfer to a warm platter, sprinkle with roasted pine nuts, and serve immediately.

1. In a large sauté pan with lid, add the white wine and broth, and heat over medium heat. Bring to a boil, then add the halibut filets. Season with salt and pepper, and drizzle each filet with olive oil. Cover sauté pan with lid, reduce temperature to a low simmer, and cook for 4 minutes.

2. Remove lid; add the baby clams, vegetables, lemon rind, and thyme leaves. Cover sauté pan, continue to cook for 3 minutes longer. Clams will open; fish should be opaque and firm.

3. Place the halibut with the clams on a serving platter, top with the vegetables, drizzle with extra-virgin olive oil and spoon remaining broth over the fish.

1. Preheat the oven to 325°. In a large bowl, cream the butter, sugar, salt, and lemon zest. Add the egg yolks, one at a time, scraping down the sides of the bowl to incorporate thoroughly. Add the flour and mix until smooth. Gradually stir in the lemon juice, then the milk.

2. In a clean, dry bowl, whip the egg whites until they form stiff peaks. Do not overbeat.

3. Gently fold the egg whites into batter, just until no large lumps of white remain.

4. Ladle the batter into 6 lightly buttered 6-ounce ramekins. Set the ramekins in a larger pan. Place the pan in the oven and pour enough hot water into the pan to reach halfway up the sides of the ramekins. Bake for 30 to 40 minutes, or until a knife inserted into the center of the cake comes out clean.

5. Let the cakes stand for 10 minutes in the water bath. Serve warm, cold, or at room temperature.