1. Preheat oven to 400°.

2. Lay prosciutto slice lengthwise in front of you. Top with a piece of mozzarella and one sage leaf. Fold prosciutto over cheese until completed wrapped like a packet.

3. Place packet inside slit that has been made in each pork chop.

4. Now take one piece of prosciutto and wrap it around each pork chop, making sure you're covering slit; repeat with other chops. Season with cracked black pepper.

5. In a large 12-inch sauté pan, add ¼ cup extra virgin olive oil, and heat until oil is smoking. Place pork chops in pan and sear until golden brown on both sides. Drain off excess fat and place pork chops, still in pan, in 400° oven for 15 minutes or until chops reach an internal temperature of 155°. Remove from oven and serve immediately with wedge of fresh lemon and extra virgin olive oil.

1. Bring 6 quarts of water to a boil in a large pot and add two tablespoons of salt.

2. In a large 12-inch sauté pan, heat extra virgin olive oil over medium to high heat until smoking. Add cleaned cut crabs and sauté for 5 minutes, turning crabs on both sides. Add shallots, garlic and chili flakes and continue to sauté until golden brown, about 4 to 5 minutes. Add white wine and reduce for 5 minutes, scraping bottom of pan once or twice, then add 2 cups tomato sauce. Continue to cook over medium to low heat for an additional 10 to 15 minutes. Add salt and pepper to taste and remove from heat.

3. Cook pasta in boiling water until just al dente and drain.

4. Add the pasta to the sauté pan and return pan to heat. Add 1 pound jumbo lump crabmeat, parsley and scallions. Toss thoroughly, mixing all ingredients evenly, and serve.