by Giovanni Rossetti

Cereals and pulses wholegrain Fettuccine with seafood and Garum

INGREDIENTS

For the pasta dough:
300g wholegrain flour,

20g chickpeas flour,

20g lentil flour,

Water q.b.
For the sauce:
1/2kg mussels or one 190g jar L’Isola D’Oro mussels in brine

1/2kg clams or one 130g jar L’Isola D’Oro clams in brine

200g squid,

200g shrimp or one 130g jar L’Isola D’Oro shrimp in brine

1/2kg Datterini tomatoes.

EVO oil

PREPARATION

For the pasta dough:

Mix the three flours together and add water until obtaining a smooth and homogeneous mixture, shape a loaf, cover with a dish towel and let rest for one hour.

Roll out the dough not too thin and cut the fettuccine in the thickness of your liking.

For the sauce:

Allow the clams and mussels to open the shells in a frying pan, filter the liquid and shell three quarters of the seafood.

Heat some oil in a pan and add the squid cleaned and cut in stripes, sauté, add white wine and allow to evaporate, cover with a lid and simmer at low heat for about 15 minutes.

Add the tomatoes and the shrimp and cook for about 5 minutes.

Add a tbsp of Garum and stir, add the mussels, the shelled clams, the liquid previously filtered and switch off the heat.
Cook the fettuccine in abundant not salted water and when they are ready, drain and sauté quickly in the pan, adding also the remaining seafood with the shells.
This recipe does not call for salt as both the seafood and the Garum give to it the sapidity desired.