Spaghetti alla Chitarra with Shellfish, Seafood, Sea Urchins, and Bottarga | Valentino Marcattilii |

Ingredients

• 350 gr of durum wheat semolina flour
• 2 whole eggs
• 1/2 glass of dry white wine
• A pinch of salt
• 100 gr of mussel meat
• 100 gr of cleaned small squids
• 50 gr of fresh sea urchin pulp
• 50 gr of grated mullet roe (bottarga)
• Several peeled shrimps, keep the heads separate
• 1 crushed garlic clove
• 1 glass of dry martini
• 1 hot chili pepper
• The flesh of 2 ripe tomatoes, finely diced
• 1 zucchini, cut like the tomato
• Extra virgin olive oil
• Slightly chopped chervil and tarragon