1. Bring lightly salted water to a boil in a medium-size sauce pot for the pasta. The squid ink pasta provides a visual contrast with the other ingredients in the dish—a dramatic swirl of black against the bright red prawns and tomatoes. The squid ink has a briny flavor, but it is subtle enough that you can substitute any pasta at home without affecting the overall dish too much.
2. Salt and pepper the prawns and baby squid.
3. Heat a medium-size sauté pan. Using 50 milliliters of olive oil, pansear the prawns and baby squid and the pan. At Il Teatro, all the prawns are de-shelled and deveined, but a couple is cooked with their heads intact. The heads add more flavor to the sauce and look elegant in the dish. The heads on the remaining prawns are removed for the sake of dining convenience. But at home, you could further strengthen the sauce by leaving all the heads on and peeling the shells off the bodies.
4. In the same pan, add the spicy salami, shallots and garlic, and sauté over a low heat.
5. Next add the clams and white wine and cook over a medium heat until the alcohol has evaporated.
6. Once the clams have opened, remove the clam meat from the shells and discard the shells. In the meantime, start to cook the pasta. The pasta cooking time will vary according to preference.
7. Add the fish stock, the remaining olive oil, the clam meat, prawns and baby squid to the pan and cook over a medium heat.
8. Remove the pasta from the water and add to the sauté pan, cook together briefly and serve.