Squid Ink Spaghetti alla Chitarra

For the pasta:

• 1 1/2 cups all-purpose flour

• 1 1/2 cups semolina flour

• 1 pinch of salt

• 4 eggs

• 1 egg yolk

• 1/4 ounce squid ink

• 1.1 lb mussels

• 2/3 lb shrimp

• 1 shallot

• 1/2 cup white wine

• 1/4 lb tomato pulp

• 1 clove garlic

• 1 chili pepper

• Salt to taste

• Pepper to taste

• Extra virgin olive oil, as needed

1. Make the squid ink dough and let it rest for 30 minutes in the refrigerator.
2. In a pan, open the mussels with a drizzle of olive oil, garlic, chili pepper, white wine, strain, and remove the shells.
3. Slice the shallot into rounds, stew it in a saucepan with a drizzle of olive oil, add the tomato pulp, cook for 15 minutes, add half of the opened mussels with their water, blend everything until smooth and homogeneous.
4. Roll out the dough to about 1/16 of an inch thick, place the pasta sheet on the pasta guitar and roll it with a rolling pin so that the strings can cut the pasta.
5. Clean the shrimp, sauté them in a pan with a drizzle of olive oil, deglaze with the mussel cooking water, add the remaining mussels and heat them slightly, remove the shrimp and mussels from the pan.
6. Cook the pasta in plenty of salted water, drain and sauté it in the pan, add the shrimp and mussels, fresh marjoram, and toss with a drizzle of olive oil.
7. Plate with the mussel cream on the bottom, the nest of pasta, mussels, shrimp, finishing with fresh marjoram.
8. Buon appetito!