Chef: Giancarlo Perbellini

Calamarata with lobster, clams, squid salad and dried cep oil

  • PT100M 100min
  • 4


  • 250 g Calamarata n° 129
  • 1 spiny lobster
  • 500 g cockles
  • 4 medium squids
  • 200 g fish stock
  • 8 petals of confit tomato
  • to taste garlic, Extra Virgin Olive Oil, dry chilli pepper, parsley, lemon, salt and pepper
  • 200 g of extra virgin Olive oil
  • 100 g groundnut oil
  • 30 g dried ceps
  • 30 g morels
  • 5 g tarragon
Calamarata n° 129


In a pan, sauté oil, an unpeeled garlic clove and a piece of chilli pepper. As soon as the garlic turns golden, remove it and moisten with a bit of stock, bring to the boil then turn off the heat. In the meantime, open the raw clams with a small knife, and recover their water. Cook the pasta in plenty of boiling salted water, sauté the spiny lobster and squid in a hot pan with oil and cut into regular pieces, then season them with parsley, tomatoes cut into strips, oil, salt, pepper and a few drops of lemon juice. Drain the pasta very al dente and finish cooking in the guazzetto stock, finally add the clams with a bit of their water. Stir well with oil and a pinch of chilli pepper. For the dry mushroom oil: seal the ingredients in a sous-vide plastic bag and let infuse at 63° C for 24 hours.   PRESENTATION Serve the pasta arranging the pieces of fish on top and finish by seasoning with the mushroom oil and a few parsley sprouts.