Serves: 4

Level: average

Preparation: 70 min

Ingredients:
350 g cappelloni
200 g broccoli
1 Kg mixed shellfish
4 langoustine
1 celery
1 carrot
1 white onion
1 glass of white wine

Garnishment
pepper
evo oil

Method:
Clean the shellfish by separating the shells and the heads from the pulp. Prepare a chopped mixture of celery, carrots and onion and fry in a pan with a little oil. Combine heads and shells and toast. Sprinkle with a glass of white wine and when the alcoholic note evaporates, pour water and let it simmer for 50 minutes. Blend everything with a blender and filter the mixture.

Separately boil the broccoli in salted water. Cook the cappelloni directly in the broth. Stir over low heat adding a drizzle of oil and the shellfish pulp set aside previously. Serve adding broccoli and langoustine.