Here are recipes from Alyce Mantia, who will be our expert on Thursday night. Try either one, or just go with grilled, baked or poached fish. Squeeze a little lemon on it for a burst of citrus, which will complement the wine.

GAMBERONI SICILIANI

1/4 cup golden raisins
1/3 cup dry white wine
1/3 cup extra-virgin olive oil, divided
1 clove garlic, lightly crushed
4 celery stalks, cut into thin strips
1/4 cup water
1/2 teaspoon salt
1 teaspoon sugar
1 pound raw shrimp
1/4 teaspoon cinnamon
1 pinch hot red pepper flakes
2 tablespoons orange juice

    In a small bowl, combine the raisins and the wine and set aside.
    In a small skillet, heat two tablespoons of the olive oil and add the garlic clove.  Stir a few seconds,  then add the celery, water, salt and sugar.  Simmer until most of the water has evaporated and the celery is tender, about 10 minutes.  Remove and discard the garlic clove.
    Meanwhile, in a large skillet, heat the remaining olive oil over medium-high heat.  Add the shrimp and cook, turning once, about one minute per side.  Sprinkle with the cinnamon and pepper flakes.  Add the orange juice and the wine and raisins and cook a couple of minutes more, until the shrimp is done to your taste.    Add the celery and toss to combine all ingredients.  Add salt and fresh ground pepper to taste and serve immediately.
    Serves 6 as an appetizer, or four with pasta as a main dish.

SICILIAN MARINATED TOMATO PASTA

For the sauce:
1/4 cup sugar
1/4 cup water
1 piece fresh ginger, peeled, about 1″ square, minced
1 tbsp whole coriander seeds, lightly crusted
1 tsp fennel seeds, lightly crushed
1 whole clove, lightly crushed
1 orange
1 lemon
1 pint baby plum tomatoes or grape tomatoes, halved, or 1-1/4 lb good ripe summer tomatoes, cored and cut into chunks

To serve:
12 oz spaghetti, preferably imported
1/2 cup good extra-virgin olive oil
1 lb medium shrimp, peeled and deveined
1 large clove garlic, very finely minced
12 large leaves basil
The juice of the lemon
The juice of 1/2 the orange

Early in the morning, or even the night before, make the sauce: Dissolve the sugar in the water.  Add the ginger, spices and the zest of the orange and lemon, taken off in strips with a vegetable peeler.  Add the juice of half the orange.  Bring to a boil, remove from the heat and reserve.   Put the tomatoes in a glass or ceramic bowl and pour the syrup over the top.  Let marinate, covered, up to 8 hours at room temperature, or chill up to overnight.  Remove from the fridge to come to room temperature before serving.
When ready to serve, cook the spaghetti in plenty of well-salted boiling water until just barely al dente.  Drain, mix with two tablespoons of the olive oil and reserve.  Meanwhile, heat half the olive oil in a skillet with the garlic.  Cook the shrimp until just barely pink, 2-3 minutes.  Lift the tomatoes from the syrup and place in a large warmed serving bowl.  Add the rest of the olive oil, a spoonful or two of the syrup (leaving the spices behind) and the lemon and orange juices.  Salt and pepper generously.  Add the spaghetti and shrimp and toss to combine.  Sprinkle with the basil leaves, torn into bits and serve at once, or let cool to room temperature.  Serves 4 as a main course.