• 1 kg of orecchiette
  • 1,5 kg of mixed shellfish (mussels, clams, fasolari, lupini…)
  • 3 little tomatoes
  • 2 fresh cuttlefishes (1 kg more or less)
  • 150 gr of fresh rocket
  • extra virgin olive oil
  • 2 cloves of garlic
  • salt

Clean and wash the cuttlefishes, then cut them in small pieces.

In a bowl put  the  washed shellfish and, over a low heat, let them open.

Let them cool down. 

After that, put in a small bowl the shellfish without shells: the cooking water should be filtered(with a strainer with narrow mesh net) and added to the shellfish.

In a big pot put  5-6 tablespoons  of oil and crush 2 cloves of garlic with a fork.

Let them fry over a low heat, then remove the garlic and add the tomatoes cut in a very small pieces(tomato gives some colour to the sauce).

After half a minute, add the cuttlefishes and cook over a low heat. 

Let them cooking till the water of them will be evaporated.

 At this point add the shellfish and their cooking water. 

After 3-4 minutes salt them if necessary (usually you don’t need to).

In the meanwhile cook the orecchiette: when they are cooked(usually it takes 8-10 minuti), drain and put them in a big salad bowl where there are the shellfish too. 

Cut slightly the rocket and mix them together. 

Serve on table hot.

It’s better to use  a good white wine like Gravina DOC.

Ps The quantities are for 10 people.

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