Strigoloni with seafood and Mediterranean orange pearls
FOR THE SQUID INK SAUCE 260 g tomato sauce 30 g dried squid ink FOR THE SEAFOOD 300 g clams 200 g mussels 150 g peeled shrimp Parsley to taste 100 ml white
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Ingredients
- 240 g Strigoloni
- 260 g tomato sauce
- 30 g dried squid ink
- 300 g clams
- 200 g mussels
- 150 g peeled shrimp
- Parsley to taste
- 100 ml white wine
- 200 g Sicilian orange juice
- 3.8 g agar-agar
- 400 g vegetable oil
- 350 g parsley
- 100 g water
- 180 g boiled potatoes
- 0.2 g saffron
- 40 g EVO oil
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