Soup noodles with cuttlefish ink

04986 SOUP with SQUID INK NOODLES INGREDIENTS for 6 PEOPLE for the soup: 1 kg of mixed fish (grouper, redfish, sepia), 1 kg of seafood (mussels, truffles, dates), 40 g of dried tomatoes, 60 ml of olive oil 2 sprigs of parsley, 2 spring onions, 2 cloves of garlic, a glass of dry white winesalt and pepper, 400 g of canned chickpeas, 100 g of green and black olives, clean and wash fish under running water, remove the beak, eyes and the Central bone of sepia, rinse, remove the tentacles and cut into rings.

Brush the mussels and sea dates and washed repeatedly truffles; leave to soak the mussels in salted water for at least an hour and occasionally act with their hands in the water bowl.

Wash the parsley and tritatelo; wash, check the spring onions and cut them into thin slices; Peel the garlic cloves; Please turn up the sun-dried tomatoes in warm water, drain, tamponateli with paper towel and cut into fillets.

Pour into a large casserole 140 ml of oil, add the onions and garlic, let take color for two minutes to fire; Add the sun-dried tomatoes and pieces of fish, sprinkle with half the parsley, cover and let simmer for at least ten minutes.

Pour the wine and turn up the heat, leave to evaporate for a few minutes, cover and finish cooking for ten minutes, the fish should be tender but not flabby, season with salt and pepper.

Pour into a saucepan with oil, the parsley and the remaining garlic and let stand for one minute in focus; Add seafood drained, cover and leave open the fruit for about eight minutes, add salt and pepper and remove from heat.

Drain the olives, tamponatele for dry, divide them into four segments.

Drain the fish with a slotted spoon and place in serving dish (warmed in the oven) and add the olives.

Drain the seafood in a bowl; collect the cooking of the fish in the glass in a blender, add the filtered cooking seafood, blend in reducing cream.

Pour the cream into a large frying pan, add the chickpeas, well drained and let stand for 2 minutes; season with salt and pepper.

While previous preparations to cook boil two litres of lightly salted water and a tablespoon of oil; Dip the pasta, stir with a fork and bring to boiling.

Drain the pasta, add to the pan with the chickpeas, stir and let stand for 3 minutes, then remove from heat.

Split the dough into individual plates, arrange next to pasta fish and shellfish and served hot immediately.