Ingredients

Razor clam shells

100g glutinous rice flour

7g Italian seaweed flour

2g sea salt

5g sugar

100g egg white

100g butter

Razor clams

200g Valentini Trebbiano white wine

300g razor clams in their shells

3 garlic cloves, skins on, lightly crushed

20g parsley

Shellfish

4 medium wild scallops

10g sea salt

5g sugar

1g black pepper

2g lemon zest

100g Villa Manodori extra-virgin olive oil

2 drops Villa Manodori Essenziale black pepper oil

200g baby squid

2 drops Villa Manodori Essenziale lemon oil

Parsley sauce

500g parsley leaves

100g Villa Manodori extra-virgin olive oil

Sea salt

Garlic cream

30g garlic cloves

150g milk

0.9g agar agar

Sea salt

Mussel sauce

100g mussels

To serve

10g fresh red, green and yellow seaweed, unsalted

Method

Razor clam shells

Preheat the oven to 180°C (350°F). Mix the flours with salt and sugar. Add the egg white and butter and knead carefully. Place the dough on a wooden board and roll out to form a 2-mm (⅛-inch) thick disc. Bake in the oven for 30 seconds, just to make the dough malleable. Cut the dough into 15 x 5.5-cm (6 x 2¼-inch) rectangles. Wrap the rectangles around a 2-cm (¾-inch) diameter, 15-cm (6-inch) long heatproof cylindrical mould. Bake for 5 minutes, then remove the cylinder and set the crispy shells aside.

Razor clams

Reduce the wine in a pan over low heat to 50 g, then leave to cool at room temperature. Put the wine, razor clams, garlic and parsley in a sousvide bag. Cook it in a water bath at 70°C (158°F) for 8 minutes. Open the bag, strain and reserve the juice and clean the razor clams.

Shellfish

Clean the scallops, reserving only the white meaty part. Put them in a sous-vide bag with the salt, sugar, pepper and lemon zest and cook in a water bath at 60°C (140°F) for 10 minutes. Pass the scallops through a sieve. Whisk, adding a drizzle of extra-virgin olive oil, some salt and 2 drops of black pepper oil. Put the mixture in a piping (pastry) bag. Clean the baby squid, separate the head from the tentacles and steam them for 1 minute. Dress them with extra virgin olive oil, salt and 2 drops of lemon oil.

Parsley sauce

Blanch the parsley in boiling water for 20 seconds. Cool it immediately in a bowl of iced water. Pat it dry and emulsify it with the olive oil and salt using a hand-held blender.

Garlic cream

Peel the garlic and blanch it 3 times in boiling water for 1 minute each time. Use a hand-held blender to process the garlic, milk and salt to a cream. Pass it through a sieve. Place the garlic purée in a small saucepan over low heat. Bring it to a boil, add the agar agar and stir until it has completely dissolved. Pour the warm liquid into a tall cylindrical container and let it cool to room temperature. Once solidified, process it with a hand-held blender until it becomes a soft gel.

Mussel sauce

Clean the sand and mud off the mussels, but don’t open the shell. Seal them in a sousvide bag and boil for 1 minute. Remove the shells and blend the mussels with their juice.

To serve

Serve the razor clam juice warm in a clear glass cup. Re-create the razor clam with the shellfish, mussel sauce, parsley sauce and garlic cream as if they were condiments for a sandwich. Add the seaweed and place the shell on top. Cutlery is not necessary for this dish.