Just four ingredients, plus the pasta, for a tagliolino you’ll never forget: the authenticity of a home-style recipe meets the expertise of those who truly understand seafood. All the secrets of Trattoria Vecchia Marina.

Ingredients

For the pasta:

300 g of soft wheat flour from heirloom varieties, water, and salt

For the sauce:

300 g of lupine clams
200 g of small scampi
2 medium cuttlefish
Tortiglione oil

Instructions

Knead the flour with about 2 dl of water and a pinch of salt. To achieve a very firm dough, it’s important to knead it thoroughly, even if that means using a little more water. Gradually firm up the dough as you roll it out with a rolling pin, adding flour as you go.

Cut the rolled-out dough into strips about 20 cm long, then into tagliolini. Let it rest for about an hour.

Shell the small scampi, set the meat aside, and add the shells to the clams in a small skillet with a little water; then place it on the stove to cook and open the shellfish. Let cool, shell the clams and discard the shells, then sauté the shellfish meat together with the cooking liquid.

Clean the cuttlefish, cut into cubes, and boil for 30–40 minutes.

At this point, while boiling the pasta for about 2–3 minutes, add the shelled scampi, the clams with their broth, the boiled cuttlefish, and the oil to the pan.

Sauté everything together with the pasta until it reaches a creamy consistency to your liking.

Serve the pasta immediately while it’s piping hot.