Lobster calamarata (lobster / clams / squid / ceps)

ingredients

    250 g Calamarata n ° 129
    1 lobster
    500 g clams
    4 squids of medium size
    200 g of fish stock
    8 candied tomato petals
    1 clove of garlic
    extra virgin olive oil
    extra virgin olive oil with mushrooms
    1 dried pepper
    parsley
    lemon
    salt
    pepper
    100 g of peanut seed oil
    5 g of tarragon

Recipe from: Chef Giancarlo Perbellini for De Cecco

In a frying pan, create a bottom by making a clove of garlic in a shirt and a piece of pepper come back into the oil.
As soon as the garlic starts to brown, remove it and sprinkle with a little bit of aroma while bringing to a boil, then extinguish the fire.
Meanwhile, with a small knife, open the raw clams by collecting their water.

Cook the pasta in a large amount of boiling salted water, fry the lobster and squid in a hot skillet with oil and
cut into regular pieces and season with parsley, tomatoes cut in thin slices, oil, salt, pepper and
a few drops of lemon juice.

Drain the pasta still very al dente and finish cooking by swimming in the stock, adding finally clams and a little of their water.

Mix well with oil and a pinch of pepper.

PRESENTATIONS serve the pasta with the pieces of fish on top and finish by seasoning with the mushroom oil and some sprouts of parsley.