Porridge with seafood

Into a bowl sift the flour with a liter of cold water and a pinch of salt.

Stir and let stand for thirty minutes.

Meanwhile, wash clams under cold running water, transfer it in a pan with a clove of garlic and a handful of parsley.

Decorate with two tablespoons of wine and a tablespoon of oil, cover and let Cook over lively until the shells have opened.

Eliminate those remained closed.

Remove from heat and strain the cooking liquid of cockles.

Keep it aside.

Chop one clove of garlic and FRY in a pan together with three tablespoons of olive oil and one tablespoon of parsley.

Join the cuttlefish, wet with the remaining wine and two tablespoons of liquid filtered out of hard clams.

Cover and simmer at moderate flame for 15 minutes.

Taste and add salt if necessary.

Remove clams from shells.

Add the preparation of cuttlefish and shrimp, shelled clams flavour everything and then remove from heat.

Turn oven to 200 degrees.

Brush with plenty of oil four small baking pans with a diameter of 18 cm each, and from the edge.

Pour the gruel, bake and simmer for fifteen minutes.

Remove the baking sheets from the oven, spread on the porridge mixture of fish and bake again.

Simmer for five minutes.

Before serving, sprinkle with pepper.

Suggested wine: Cinqueterre.