Parcel of fresh pasta with seafood

A03001 PARCEL of FRESH PASTA with SEAFOOD INGREDIENTS for 4 PEOPLE for the dough: 500 g flour, 3 eggs, 1 tablespoon of olive oil, salt.

For the filling: 300 g clams, 100 g of dates or 200 g mussels, scallops 8 small, 300 g of prawns, 300 g of langoustines, 4 tablespoons of olive oil, 2 tablespoons of white wine, 1 sprig of parsley, 1 clove of garlic, 1 shallot, butter, some basil leaves, 1 leek, pepper.

Make the dough working fine ingredients with your hands and let it sit for 30 minutes, covered with a wet cloth.

Then pull the thin sheets, by hand or machine, from which derive the disks of 20 cm in diameter.

Cook in salted water for 3 minutes and throw them into cold water.

Meanwhile, for filling, open the clams and mussels in a pan on the heat with two tablespoons of olive oil, wine, parsley and garlic.

Remove them from the shells and keep them aside.

In another pan, Saute a tablespoon of chopped shallots with a little butter and oil; Add shrimp, scallops and mazzencolle and cook over low heat for 3 minutes, with chopped Basil.

Divide seafood on 4 discs of pasta, sprinkle with a little cooking water of the clams and some gravy Nephrops and close the sachet discs, using strips of Leek scalded in boiling water.

Do warm steam and sprinkle with remaining sauce warm langoustines, tied with a little butter and fixed with salt and pepper.

Serve.