Time: 1 ora e 30 minuti
Difficulty: Facile

Ingredients for 4 people:
500 g Tagliolini with egg Gluten-free pasta from Venice with 300 g of dried cannellini beans (kept in the bath for 12 hours)
a tuft of parsley
2 ribs of celery
oregano
a glass of white wine
3 cloves of garlic (optional)
a nut without gluten
300 g mussels
300 g calamaretti
1 glass of beer
Extra virgin olive oil
Salt up
4 tufts of thyme

Procedure
Drain the beans from water, put them in a terracotta pot and cover with cold water (it must be at least 2 fingers above the level of the beans). Add salt and bring to a boil on a very low flame.Halfway through cooking add the celery, washed and cut into small pieces, the wine and the nut.
Check the density of the preparation: if it is too liquid, discover and continue cooking over high heat. Complete with chopped parsley and crushed garlic. When cooked, the beans must be quite soft, but not broth.
Peel a clove of garlic and put it to brown a few minutes on a gentle flame in a large pot, after having washed and cleaned well the mussels pour into the pot and cook them covering everything with a lid, after a few minutes fade with white wine.
After cooking the mussels, drain them from the pot and remove the mollusk, putting it all in a bowl.
Clean the calamari well and then cut them into washers,wash the calamari again cut and drain well.
Heat a pan with a drizzle of extra virgin olive oil, when it will be hot pour the calamari and brown them for a few minutes, blend with the beer and cook over a flame lively covering everything with a lid.
When the calamari rings are tender, remove them from the heat, add them to the mussels.
Take a pot and fill it with water, put it on the stove and bring to a boil, adjust with some coarse salt, toss the noodles without gluten in water and cook for about 4 minutes.
Drain the tagliolini in the pan of the mussels and let them stir in a high flame,pour a ladle of beans into the holster of the dish and complete with a nest of noodles seasoned in mussels and squid, completed with a tuft of thyme and a drizzle of extra virgin olive oil.

Recipe by Chef Marco Scaglione br>Photos Francesco Bolognini