200 g wheat flour 00
100 g of wheat flour burned
500 g mussels
300 g shrimp
200 g rocket
20 cherry tomatoes
extra virgin olive oil
1 clove of garlic
cacioricotta cheese or ricotta marzotica
Mix the flour and burnt wheat flour with water and salt. Once you obtain a homogeneous and compact dough divide it into small pieces and form strips 40 cm long. Cut them into 2 cm pieces and press with your finger to give them the shape typical of cavatelli.
In a saucepan, sauté the garlic in oil and add the mussels well washed, put a lid and leave them open on a high heat, then add the halved cherry tomatoes and pepper. Cook for about 10 minutes and remove the shells of the mussels.
Shell the prawns, wash thoroughly. Prepare separately an emulsion of parsley, basil and lemon.
In a saucepan, bring to a boil the water, salt and cook your cavatelli. After 2 minutes, drain and add to the tomatoes, the mussels and the peeled shrimp. Pour all with the topping. Serve and add grated ricotta cheese.