Add the shallot and peppercorns and cook for 2 to 3 minutes.

When shells become pink, add wine, tomatoes, peppercorns and thyme.

Add the bay leaf and peppercorns; simmer for 10 minutes.

Stir in the salt, then add the cinnamon stick, cloves and peppercorns.

Add basil, black peppercorns, sea salt and red pepper to oil.

Add bay leaves and peppercorns and simmer for 1-1 1/4 hours.

Add 1 tablespoon sea salt, peppercorns, bay leaves and garlic.

Add the olive oil, peppercorns and salt to the pot with the spaghetti.

Add the cream and peppercorns and bring to a boil.

Add the broth vegetables, herbs, peppercorns and salt to taste.