From a typical fish first course to a modern 2 Michelin star creation: here is the recipe for a 'calamarata' dish that has won over international critics.

Ingredients

400 g Leonessa calamarata pasta
200 g fresh squid
200 g clams
200 g Italian mussels
4 fresh scampi
4 fresh peeled shrimp
4 cultivated asparagus
1 tablespoon extra virgin olive oil
A pinch of chili pepper
Parsley to taste

Preparation

In a frying pan, sauté the garlic with the chili pepper and a handful of parsley. Add the squid cut into cubes and, as soon as they are golden brown, add the mussels and clams in their shells. Cover with a lid and cook for about 5 minutes.

Cook the pasta in plenty of salted water, drain when al dente and set aside with a drizzle of oil. When the seafood has opened, remove the shells, add the pasta and toss everything together in the pan.

Then place the pasta in the glass container, adding the prawns, scampi, and raw asparagus; add half a cup of the pasta cooking water, close the container tightly, and place it in a pot containing water at 90°C; continue cooking for about 7 minutes. The glass container should be opened directly at the table.