Instructions: Put the oil onion celery and carrot in a pan and fry for a couple of minutes.

Add the baby octopus squid cuttlefish and pine kernels and cook for 3 minutes.

Then add the garlic prawns monkfish salmon and capers and cook for a further 2 minutes. Stir in the white wine and hot fish stock.

Then add the peas mussels clams chilli and bottarga.

Check for salt and add if necessary.

Cook for a further 2 minutes.

Meanwhile cook the pasta.

Drain and add to the fish.

At this stage add the tomatoes and basil.

Please note that the tomatoes should be fresh and not cooked.

This dish which takess quite some time to prepare is the showpiece of Cavaliae Cran Paolo Belloni Chef and Proprietor of the Zeffinno Resturant in Genova. I never knew so many ingredients could work together so well to create such a superior pasta dish. Sinfonia del Mare although presented rather theatrically was a very pleasant surprise! You can omit a couple of the fish varulus if you have trouble obtaining them.

Serves 4

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