Ingredients
SERVES 4
– 300 g farro
– 1 kg mussels
– 1 kg clams
– 400 g shrimps peeled and deveined
– 400 g squid cleaned
– 12 tomatoes cut in half
– little tomato sauce to taste
– parsley to taste
– 2 garlic cloves
– EVO to taste
– chilli to taste
– salt to taste
– black pepper to taste
Directions
Fill a pot with abundant salted water and cook the farro for ab. 45 minutes. Once cooked, drain and set the farro aside. Meanwhile, clean the mussels and the clams discarding any of them that are open. Then, soak clams for 20 minutes in fresh water, so that they can push salt, water and sand out of their shells. Right after, pull them out of the water and, by using a firm brush, scrub off any additional sand, barnacles or other oceanic attachments. Set aside. Meanwhile, place the mussels in the sink under running water and scrub each mussel clean with a firm brush to get rid of any barnacles, pulling off the hairy beard that sticks out from the shell. Keep the cleaned mussels under the running water until you place them in a pan along with clams, parsley, garlic, tomato sauce, EVO and black pepper. Let all of the ingredients cook for 5-8 minutes, then remove from the flame and shell the mussels and clams, saving a few shells to garnish. At this point, in large saucepan boil the squid and shrimps for 5-10 minutes, adding a little of the tomato sauce from the mussel and clam pan. Then, add parsley and the fresh tomatoes and continue cooking for ab. 5-8 minutes more, also incorporating the mussels and clams to the sauce. Finally, combine the farro to the fish sauce and stir well. Add some more parsley, a generous pinch of black pepper and a final drizzle of EVO. Garnish with some of the mussel and clams shells and serve.
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