FUSILLI WITH CRAYFISH, PRAWNS, SQUID, CLAMS AND SEA URCHIN AIR

INGREDIENTS (SERVES 4)

Fusilli:
250 gr. Flour
125 ml. Water
Sauce:
16 Small crayfish, peeled
4 Prawns, peeled
16 Cooked clams, shelled
2 Cloves garlic
1 tbsp. Onion, chopped and sautéed
50 ml. Clam cooking water
50 ml. Extra virgin olive oil
8 roast cherry tomatoes
Sea urchin air:
100 gr. Sea urchins
50 ml. Clam cooking water
0.4 Gr. Soy lecithin

PREPARATION

Fusilli
Make the dough for the fusilli by mixing the water and flour. Leave to stand for 1 hour then cut into long strips. Wrap these round a stick to make spiral shapes. Sauce: Heat the oil with the garlic for 1 minute; add the onion and fry. Gradually add the shellfish and fry lightly.

Sea urchin air
Dissolve the sea urchins in the clam cooking water, add the lecithin and beat with an electric beater until a very light foam forms.

TO SERVE

Cook the fusilli in boiling water, drain and add to the sauce. Serve the fusilli with the sauce on a flat plate, add the roast cherry tomatoes and crown with the sea urchin air.