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#Seafood Lasagna

Ingredients

• 8” x 14” lasagna pan (112 sq inches)
• -
• PASTA
• 250 grams flour (maybe more if eggs are big)
• 50 grams semolina
• 1/2 tsp salt
• 4 eggs
• -
• BÉCHAMEL
• 1 liter whole milk
• 50 grams butter
• 50 grams flour
• Salt to taste
• Nutmeg to taste
• -
• SEAFOOD RAGU
• 3 lbs small clams or an 8 ounce can baby clams
• 1/4 cup olive oil
• 2 cloves garlic halved
• Handful of parsley
• 1 Tbsp garlic/parsley/olive oil paste (at the end of cooking)
• Saved clam liquid
• -
• 1/4 cup olive oil
• 1 garlic clove halved
• 2 shallots fine diced
• 1 glass white wine
• .
• 6 large shrimp cut to small pieces
• 6 scallops (or more shrimp) cut to small pieces
• 1/2 lbs squid
• 2 Tbsp garlic/parsley/olive oil paste
• .
• 2-3 Tbsp tomato sauce
• Salt and pepper to taste

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