Recipe by Vito Mollica: Cavatelli with Cacio e Pepe, Marinated Red Shrimp, and Baby Squids

Ingredients for 6 servings

For the pasta

500 gr. of semolina
225 ml. of water
Salt

For the sauce

200 gr. of pecorino cheese
20 gr. of whole black pepper
80 gr. of butter
40 ml. of extra virgin olive oil
20 ml. of water
8 red shrimps
150 gr. of cleaned baby squids
20 gr. of chives
20 gr. of parsley

Method

For the pasta

Make a well with the semolina, add in the water and salt. Work the mixture for about 5 minutes until you achieve a smooth and uniform dough. Let it rest for 30 minutes.
Shape the dough into rods about 5mm in diameter. Cut them into cylinders of 5cm in length. Using two fingers, drag each piece to shape the cavatelli.
Allow the cavatelli to dry for 1 hour in a cool and dry place.
Cook in plenty of salted water for 6 minutes.

For the sauce

In a skillet, heat the extra virgin olive oil to 45°C (113°F). Add the crushed pepper grains and wait for a few seconds. Add the water and emulsify with the butter.
Pour the cooked cavatelli into the skillet and mix with the grated pecorino cheese.
Steam the baby calamari for a few seconds. Clean the shrimps, chop them into pieces, and season everything with extra virgin olive oil, salt, pepper, chives, and parsley.