Pasta with mussels, cherry tomatoes and stuffed squid

Ingredients

• 700 g of cannellini or bucatini (long pasta)
• 2 kg of fresh mussels
• 1 kg of regular-sized squid (bags of 12 to 15 cm)
• 1 lemon
• breadcrumbs
• 1 egg
• cherry tomato
• parsley, chili pepper, garlic, olive oil, salt, white wine

Remove the top of the cherry tomatoes and place them, cut-side down, in a large saucepan with a little water. Cover and bring to a boil over high heat for 5 minutes, then turn off the heat. After 5 minutes, check the tomatoes: the skin should start to separate. Gently pinch the tomatoes to loosen the skin.

In the same saucepan, sauté a crushed garlic clove and a piece of chili pepper in a little olive oil until browned.

Aside from that, thoroughly rinse the mussels in a saucepan covered with a splash of white wine. Allow them to cool, remove most of the mussels from their shells, and strain the cooking liquid.

Add the mussels to the saucepan with the tomatoes.

Clean the squid, keeping the sacs intact. Mix the chopped tentacles with a little mussel broth, one egg, two or three tablespoons of breadcrumbs, lemon zest, parsley, and one clove of garlic. Season, then stuff the sacs without filling them completely.

Cook the pasta al dente in plenty of salted water, drain it, and sauté it in the saucepan with the mussels and tomatoes. Remove the garlic. Add chopped parsley, and if needed, a little mussel broth.

Serve the pasta and place a portion of the stuffed squid, cut into approximately 2 cm thick slices, on each plate.