1.   At the front is a counter managed by two young men, simmering marble-size tapioca pearls in a stock pot and mixing drinks with a cocktail shaker.

2.   Braise spinach in stock pot until limp but still bright green.

3.   Add the cooked pasta to the stock pot, then the reserved pasta-cooking water and heat through.

4.   Bring a large stock pot of water to a boil.

5.   Combine all ingredients in a stock pot and bring to a simmer over medium-high heat.

6.   Combine the oil and butter in a heavy stock pot and place over medium heat until the butter is melted.

7.   Drain the beans, then place them in a large stock pot.

8.   Fry the pancetta in a large heavy stock pot over medium-low heat until some fat is rendered.

9.   Half fill a large stock pot with water and bring to a rolling boil.

10.   Heat the olive oil in a large, heavy stock pot over medium heat.