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.