Ainame Acquapazza

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

Heat olive oil in a frying pan over high heat and add crushed garlic and chili pepper. Once the aroma is strong, begin grilling the fish, skin side down. The flesh tends to curl easily, so it's a good idea to press it down from above with chopsticks

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

Add the white wine, squid, and Italian parsley, cover, and simmer slowly over medium heat

After about 6 minutes, remove the shells from the shellfish. Transfer the fish meat to a serving dish and add the other ingredients. Leave the soup in the frying pan

Add olive oil to the soup remaining in the frying pan and heat while stirring to emulsify

Pour the soup from [6] over [5]. Sprinkle with Italian parsley and top with chives to finish