60 gr Béchamel sauce
180 gr Lasagna noodles
100 gr Mussels and clams
20 gr Olive oil
50 gr Peeled tomatoes
100 gr Prawns
60 gr Scampi
80 gr Squid
Red chili pepper
Boil the lasagna in plenty of salted water and place on a damp dish cloth. In the meantime clean the different types of fish, cut the squid into strips and open the shells by placing them in a lidded pan over a high heat.
As they open, remove the shellfish from their shells, then strain the liquid in the pan and set aside.
In a frying pan, flavor a few spoons of oil with 2 cloves of garlic; as soon as they start to brown, remove from the heat and cook the squid.
After five minutes add the rest of the fish, then firstly pour over the wine and, when this has almost completely evaporated, add the shellfish cooking liquid. Now add the diced peeled tomatoes and the chopped chili pepper, and cook for a further 15 minutes.
Season with chopped parsley, garlic and salt; spread a layer of sauce and Béchamel in an oven dish and then cover with a layer of pasta.
Proceed in layers until all the ingredients have been used up. Leave some sauce for the final layer; place a few leaves of basil on top of the pie. Place in the oven.