11.5 oz Bavette
7 oz squid, sliced
3.5 oz shrimp, already clean
7 oz mussels, cleaned
7 oz tomato purée
1 tbsp parsley, chopped
3.5 tbsp extra virgin olive oil
1 clove of garlic
Salt and black pepper, to taste
Clean thoroughly the shrimp and make sure to rinse mussels repeatedly in running water to remove all the impurities.
Clean the squid by peeling off the skin and separate the tentacles from the body, then eliminate the inside and the sliver of transparent cartilage. Remove the beak at the center of the tentacles and the eyes. Cut into very thin slices. Place in the fridge.
Heat a skillet with oil on medium heat and, as soon as hot, add the chopped garlic. When golden, add the mussels and chopped parsley. Cover with a lid. Cook until all the mussels have opened. Add the sliced squid and then the tomato sauce. Add the shrimp as last. Leave to cook for 10 minutes.
Taste and season with salt and pepper, if needed.
Line a baking sheet with oven paper or aluminum foil that can then be scrunched as a bundle and preheat the oven at 200°C /400°F.
In the meantime, cook the pasta in abundant boiling salted water. Cook the Bavette for 2 minutes less than the cooking time shown on the box. Drain and dress with the sea sauce, blending well in the pan.
Set the mixture in the baking sheet lined with oven paper or aluminum foil and wrap it closed.
Bake for about 3 minutes in hot oven at 200°C /400°F. Open the wrap carefully and finish cooking in the oven with the wrap open for 2 more minutes.
If you’d like to add a special and elegant touch to this recipe, separate the pasta in many wraps, one for each guests and, as they are ready, serve them directly in the plates.