Aionem's Aquapazza

Make a cut of about 5mm wide into the skin and then make a slice of 60-70g in size, and sprinkle salt and white pepper on both sides. Cut the squid into bite-sized pieces.

Place a frying pan with olive oil over high heat and add the crushed garlic and hawk claws. Once the aroma is fully exposed, cook the ainame from the skin. The flesh is prone to arching, so it's a good idea to hold it down from above with chopsticks or something similar.

After about a minute and a half, remove the garlic and turn the Ainame over. Add the clams, mussels and cherry tomatoes, mix and remove from heat once.

Add white wine, squid and Italian parsley, cover and slowly steam over medium heat.

After about 6 minutes, remove the shells. Remove the meat of the ainame into a bowl and serve the other ingredients. Leave the soup in the frying pan.

Add olive oil to the remaining soup in the frying pan, and scrub it over a heat to emulsify.

Pour the soup from [6] on top of [5]. Sprinkle Italian parsley and top with shibletto to complete.