Ingrediants
For the passatelli
120 g breadcrumbs
120 g Parmigiano Reggiano
3 eggs
Lemon peel
nutmeg
For the fish sauce
1 bag of clams
20 cherry tomatoes
20 mantis shrimp
Extra virgin olive oil
Half onion
For the pesto sauce
2 handfuls of rocket
2 tablespoons of oil
Lemon juice
salt
6 tablespoons of water
Mix all the ingredients for the passatelli well and let the dough rest in the refrigerator for 20 minutes.
In the meantime, clean the mantis shrimp, cutting the sides (see video). Cut the cherry tomatoes in half and the onion finely.
Brown the onion in a pan with a drizzle of oil, add the clams and open them over low heat with the lid. Now add the cleaned shrimp and the cherry tomatoes. Cook for 5 minutes then clean the clams from their shells.
Make the rocket sauce by blending all the ingredients. Adjust the water to get a smooth and slightly creamy sauce.
Crush the dough for the passatelli and cook them in boiling salted water until they float, drain and put them in the fish sauce.
Put the rocket sauce on the bottom of the plate and put the passatelli on top.