Farro and shellfish soup

Ingredients

For 1 serving

• Farro50 g
• Mussels600 g
• Clams750 g
• Shrimp80 g
• Cherry tomatoes100 g
• Garlic1 clove
• Parsley5 g
• Extra virgin olive oil12 g
• White wine30 ml
• Chili pepperto taste
• Saltto taste

Contains: gluten, shellfish, sulphites,

Method

1. Rinse the farro, put it in cold salted water, bring to the boil and cook for 25 minutes over medium heat, until tender but al dente; drain, keeping back a ladle of the cooking water.
2. Meanwhile scrub the mussels and pull off the beards and rinse the clams; discard any broken or open shellfish. Peel the prawns and remove the dark vein.
3. Put the mussels and clams in a wide pan with the white wine, cover and cook over high heat for 4–5 minutes, shaking, until they have all opened; discard any that stay closed, shell half of them and strain the liquid through a fine sieve to remove any sand.
4. In a saucepan heat the oil over medium heat with the peeled, crushed garlic and the chilli for a minute, until the garlic is golden; add the washed and halved cherry tomatoes and cook for 3 minutes, until they soften.
5. Add the farro, the strained shellfish liquid and the ladle of cooking water and simmer for 3 minutes; add the prawns and all the shellfish and cook for another 3 minutes, until the prawns are pink. Taste and add salt only if needed.
6. Finish with chopped parsley and serve the soup piping hot.