Cuttlefish ink pasta with squid and shrimp 

This delicious seafood first course is deliciously simple to package; fresh pink shrimps, tagliolini with cuttlefish ink and a few other ingredients, for a unique flavor and a complete dish.

INGREDIENTS for 4 people

400 g tagliolini with cuttlefish ink

350 g pink shrimp

15 clams

100 g squid rings

1/2 glass of white wine

1 medium/small onion

150 g cherry tomatoes

1/2 teaspoon cornstarch

extra virgin olive oil to taste

salt to taste

chopped parsley at the end of the dish

PROCEDURE

In a pan fry the extra virgin olive oil with the chopped onion; add the clams well purged and when they begin to open, add the shrimp deprived of the head and carapace and the squid in small pieces; After 2 minutes, deglaze with white wine. At this point, add the cherry tomatoes cut in half and continue to cook for 3 minutes; To thicken the preparation, dissolve 1/2 teaspoon of cornstarch with a little' sauce, and add it. Season with salt. Boil the tagliolini in salted water, drain coarsely and dip in the pan; Stir for a few minutes and serve sprinkled with chopped parsley.