Sardinian Fregola with Shellfish and Crustaceans

Method

1. Prepare a fish fumet using crustacean and mollusk shells.
2. In a pot, heat a drizzle of extra virgin olive oil and toast the fregola.
3. Add the fish fumet and diced octopus to the fregola.
4. For the crustacean butter: place crustacean shells in a cold pot with tomato concentrate, cook until transparent, then strain and freeze.
5. Add hand-crushed herbs (parsley, oregano) to the fregola.
6. Add a bit of bisque (fish broth with tomato concentrate).
7. Cook the fregola for 16-18 minutes.
8. Add scampi, clams, and squid towards the end of cooking.
9. Finish by mantecatura with frozen crustacean butter and a drizzle of olive oil.
10. Let it rest for a couple of minutes.
11. Plate with a sprinkle of pecorino and decorate with squid ink.