Thanks to the presence of fibre, wholemeal pasta is not only healthier for our bodies, but also makes a fish or shellfish based sauce tastier. This dish has been created to combine a traditional sauce with a new conception in pasta.
Cut the cuttlefish into thin strips and wash the clams carefully to remove any sand. In a pan, with half of the oil and the garlic hot, first cook the cuttlefish and then the clams, pouring on boiling stock during the cooking. Season with salt and pepper and sprinkle with chopped parsley. Cut the courgettes and tomatoes into small pieces and sweat in a pan with the remaining oil. Cook the pasta, drain well and sauté in a pan with the seafood sauce. On a high flame, add the sweated vegetables and season well. Serve with a garnish based on a Parmesan wafer cooked in the microwave.