BASIL-FLAVOURED SEA LASAGNA PASTA

Ingredients:

Clams, La Spezia’s mussels, sea rock’s white fish (mullets, scorpion-fish, water-hens etc.), basil, extra virgin olive oil, wheat white flour lasagna pasta pasta, crayfish.

How to cook them:

Let the clams open, bring the mullets and water-hens to a boil, leave them half-cooked. Mince the fish, clams and basil together by means of a knife. Put everything in a pan, add extra virgin olive oil and 1 garlic clove and let everything brown for 5 to 6 minutes. Bring the lasagna pasta to a boil in the cooking water of the fish, and then lay the lasagna pasta on a dish. Dress them with the fish sauce, which you have cooked for 5 to 6 minutes to perfectly mix the ingredients.