STRIGOLI WITH BASIL, CLAMS AND SQUID

INGREDIENTS (SERVES 4)

Strigoli:
15 ml. Squid ink
140 gr. Dehydrated egg white
500 gr. Squid, processed in a robot (pacojet)
100 gr. Breadcrumbs
100 gr. Parmesan, grated
150 gr. Flour
Sauce:
320 gr. Strigoli
1/2 dl. Oil
1/2 onion, chopped
2 cloves garlic, cut in half 
1 chilli pepper
100 gr. Clams, shelled
1 dl. Clam juices
1 dl. Fish stock
8 pendolini tomatoes, cut in large pieces
20 small squid
Others:
6 basil leaves
Parmesan
Salt
Pepper

PREPARATION

Strigoli
Combine all the ingredients and blend lightly in the blender. Spread out the resulting strigoli and set aside covered with a cloth.

Sauce
Lightly fry the onion, garlic, chilli pepper and clams in a pan with a little oil. Add the clam juices and fish stock. Boil a little and add the tomatoes. Remove the garlic, and leave the sauce in the pan.

TO SERVE

Boil the strigoli in salted water, drain and add to the sauce. Add the small squid, after frying them separately with a little oil in another pan. Serve the strigoli with the sauce in the centre of a plate and sprinkle generously with the Parmesan and basil. Season with salt and pepper.