Ingredients:

• * Recipes Courtesy of Mami Camilla Cooking School*
• For the scialatielli: (or use your favorite fettuccine or linguine)
• Make a mound of 400 grams of semolina flour on a flat work surface. Make a well in the middle of the flour and add in the zest of 2 lemons, 200 ml water, and a half a cup of chopped Italian parsley. Mix and knead the pasta dough and when it is no long sticky, wrap the ball of dough in plastic wrap and let it sit for 20 minutes covered.
• Roll the dough through a pasta machine starting at the thicket setting of 10 a few times, and then down to 8, 6, 5, and 4, one time on each number. Keep the dough floured with semolina flour during this process. Using a fettuccine pasta cutter, cut strips of scialatielli in about 4-inch lengths.
• To cook the pasta, boil it in salted water for 2 minutes or until al dente.
• For the shrimp stock:
• Shrimp shells and heads
• ¼ cups of olive oil
• Small dice of carrots, celery and onion
• 2 cloves of peeled garlic
• 1 potato, cut into cubes
• 1 sprig of fresh rosemary
• 1 bay leaf
• Salt and pepper In a large pot, cook the shrimp shells and heads in the olive oil over medium-high heat, until the shrimp shells and heads turn dark pink in color. Add in the remaining ingredients to the pot and cover with water. Bring the mixture to a boil and cook for 30 minutes. Strain the stock, season with salt and pepper to taste, and either use immediately, or cool to room temperature and freeze.
• To put it all together:
• Toss the cooked pasta with sautéed squid (tentacles and rings) and cooked shrimp tails; plus a few halved cherry tomatoes and some of the shrimp stock you made. To serve, finish off with a sprinkling of basil, parsley, and some chili oil if desired.