Recipe of the week: Pasta Straccio Seafood

Pasta Straccio Seafood is a creative, unique dish that puts a spin on the classic lasagne with seafood in place of mince. The clams, mussels, squid and shrimp are a light alternative to meat, with the punchiness of the basil pesto and the creaminess of the béchamel source balancing it perfectly, and the edges giving it a crisp finish. Serves 4. Ingredients 140g clams 40g Grana Padano 160g mozzarella 140g mussels 240g pasta dough 120g squid 80g shrimp 100g tomato sauce 100g basil pesto 400g béchamel sauce Directions Sauté the clams and mussels with oil & thyme. Cut squid into rings & blanch. Sauté the shrimps with garlic, oil & a bit of chilli. Prepare 12 sheets of very thin pasta, 20cm x 15cm. Blanch the pasta in salted water and cool in icy water. Dry the pasta and start to assemble the lasagne. Note: each portion is formed by three pasta sheets. On a piece of baking paper: Put a piece of pasta. Spread on it a spoon of béchamel sauce. Add some clams, mussels, squid, shrimps, and some cubes of mozzarella. Repeat for 2 more layers. Finish with tomato sauce, some basil pesto & a sprinkle of Grana Padano. Add some melted butter & bake in the oven at 220 degrees Centigrade for 5 minutes. Thank you to Luca Terraneo, Head Chef at L’Anima Café in London, for the recipe. If you have a recipe you would like to share with  A Luxury Travel Blog’s readers, please contact us.