Taglioline with Seafood Sauce and the Flavor of Cuttlefish Ink

Method

1. In a pan, heat some Italian extra virgin olive oil. Add some chopped parsley, then add clams, mussels, and cockles. Cover and let them open slightly.
2. Meanwhile, cut cherry tomatoes in half. Add some white wine and fish stock. Add the tomatoes and fresh basil.
3. Add a touch of tomato paste. Let the shellfish rest.
4. Prepare a sauce: in a glass, put basil, ice, pine nuts, Parmesan, two anchovy fillets, three or four cherry tomatoes, and a drizzle of extra virgin olive oil. Blend with an immersion blender, adding a little cold water and a small piece of garlic. Set aside.
5. In another pan, put the drained shellfish and sauté. Remove some shells and let the cooking liquid concentrate.
6. Bring a pot of salted water to a boil. Cook the taglioline for 30-40 seconds, then drain and add to the seafood sauce.
7. Add shrimp to the sauce, then the shellfish. Let the flavors meld.
8. When the sauce has reduced, remove from heat and add the prepared basil sauce. Toss everything together.
9. To plate: spoon some sauce onto the plate, arrange the taglioline, add more sauce, garnish with shrimp, a basil leaf, and a drizzle of raw extra virgin olive oil.