I discover some fresh pasta made of farro flour and will give it a try. Spelt is a nice alternative and is a healthy ingredient. If the fresh version is tasty I can try it myself for another occasion.
Today filled squid, vongole in a tomato sauce with spelt pasta.
For the filling soak 1 slice of bread in some milk. Chop and fry 4 garlic cloves, 1 spicy pepper, the tentacles of the spuid, 1 table spoon of grated pecorino, 2 table spoons of fresh parsley in a drizzle of olive oil. Add the bread, pepper and salt. Mix all together to obtain a firm paste. Fill the washed and dried squid bodies (4 little ones for 2p) with the mixture. Close with a little skewer (soak the skewer in water first). Store in the fridge.
Wash the vongole. Boil in 100 ml of white wine until they open. Cool down. Remove the shells (keep a few to serve).
Bake the squid in some olive oil. Remove the squid. Put 1 chopped stem of celery, 2 chopped carrots, 2 chopped garlic cloves and 1 chopped fresh onion in the hot pan. Add 2 large peeled chopped tomatoes and the cooking liquid of the vongole. Add a few stems of fresh thyme and 2 table spoons of fresh basil in the pan. Allow to simmer and stir now and again. Add the filled squid and cook for another 10 mins. Taste, add pepper and salt. Serve with the fresh spelt pasta. Nice nice.
Doc V's Healthy Kitchen 