Mindblown: a blog about philosophy.

1 1/2 cups olive oil1 tablespoon red wine vinegar1/4 cup lemon juice1 tablespoon Worcestershire sauce2 tablespoons anchovy paste1/2 teaspoon mustard powder4 cloves garlic, crushed3 tablespoons sour cream1/2 cup grated Parmesan cheese

2 pounds fresh cherrystone clams3 tablespoons olive oil1 tablespoon minced garlic1/2 onion, minced1/2 cup dry white wine1 pinch saffron threads1 teaspoon crushed red pepper flakes1/4 teaspoon vegetable bouillon powdersalt to taste1 tablespoon all-purpose flour1/2 cup water1 teaspoon chopped fresh parsley

2 large eggplants, cut into cubessalt1/4 cup olive oil1 large onion, minced2 cloves garlic, minced1 cup whole almonds, skin removed2 cups cherry tomatoes, halved and seeded4 mint leaves, sliced2 tablespoons white wine2 tablespoons white sugar1 pinch salt1/2 teaspoon chili powder1/2 cup chopped fresh parsley

2 tablespoons olive oil4 cloves garlic, minced1 pound large shrimp, peeled and deveined2 tomatoes, chopped1/2 cup white wine1 cup shredded mozzarella cheese2 tablespoons grated Parmesan cheese1 teaspoon dried parsley