Shellfish Pasta with Coconut Milk

Method

1. Clean the seafood: separate the heads and shells from the tails of prawns, scampi, and langoustines. Remove the intestinal vein. Clean the squid or cuttlefish and cut into rings. Remove the coral from the scallops and set aside. Reserve all shells and coral for the sauce.
2. In a large pan, melt some clarified butter and add all the shells and coral. Toast over high heat, stirring, until fragrant and slightly browned. Add a splash of gin and a strip of orange zest, then continue toasting for a moment.
3. Deglaze with a ladle of pasta cooking water, then add the coconut milk. Stir well, then lower the heat and let the sauce simmer for a few minutes to extract flavor from the shells.
4. Meanwhile, in another pan, heat a little more clarified butter or seed oil. Add finely chopped garlic, spring onion (white part), ginger, and shallot. Sauté gently without browning. Add fresh chili to taste.
5. Add the squid or cuttlefish rings to the second pan and cook briefly. Then add the prawns and scampi tails, stirring. Finally, add the scallops, cut in half, and cook just until opaque. Season with a little salt.
6. Strain the shell sauce through a fine sieve, pressing on the shells to extract all the liquid. Discard solids.
7. Cook fresh fettuccine or tagliatelle in salted boiling water until al dente. Reserve some pasta water.
8. Add the strained coconut-shell sauce to the sautéed seafood pan. Toss in the cooked pasta and mix well, adding a little pasta water if needed to adjust consistency.
9. Serve immediately, garnishing with the reserved green part of the spring onion and a drizzle of raw extra virgin olive oil if desired.