Get busy with Curtis Stone’s ‘seduction dinner’

Cook pasta in salted boiling water for approximately 1-2 minutes.

In large sauté pan, place 1 tablespoon oil over medium-high heat. Add shallots, chili and garlic and cook until soft.

Add crab for 30 seconds and then deglaze with white wine.

Strain pasta and place in another pan with 2 tablespoons butter emulsified with 1/4 cup water.

Add half chopped parsley to pasta and half to sauce.

Add diced tomato to crab sauce and add a dash of extra-virgin olive oil.

Take pasta and twist around roasting fork.

Place in bowl in an upright position, leaving a spiral.

Spoon sauce around outside of pasta and serve.

Fill a cocktail shaker halfway with ice.

Add the pomegranate juice, vodka and orange juice.

Shake vigorously until the outside of the shaker becomes very cold and frosty.

Strain into a chilled martini glass.

Garnish with pomegranate seeds and serve immediately.

Heat the cream until it is almost, but not quite simmering.

Once the cream is near a simmer, very slowly pour it into the bowl of chocolate while stirring constantly.

In a separate saucepan, heat the Kahlua to a near boil but be mindful that the liquid may flame if it becomes too hot.

Slowly add the Kahlua to the chocolate liquid and serve warm with assorted fruit and biscuits.