• 4 pieceslimpets
• 4 tbspcanary beans
• 8 piecesmussels
• 2 lmussel or fish stock
• 50 gcassava, peeled and quartered
• 4 piecespotatoes, cut into 1.5 cm cubes
• 1 piececarrot, diced
• 175 gmacre squash, cut into 2 cm cubes
• 100 gturnip, cut into 1.5 cm cubes
• 50 gcanned butter beans
• 1 pieceear of corn, cut into 3 cm rounds
• 150 gpenne pasta
• 12 piecescooked shrimp
• 2 pieces200g squids, cleaned and cut into rings
• 8 pieceslarge clams
• 12 piecesscallops
• 0,5 tbspgrated parmesan cheese for garnish
• to tastesalt and pepper
• 2 tbspvegetable oil for the pesto
• 0,25 piecered onion, chopped for the pesto
• 2 piecesgarlic cloves for the pesto
• 70 gbasil leaves
• 40 gspinach leaves
• 6 piecesshelled whole walnuts
• 40 gqueso fresco, cut into pieces
• 3 tbspgrated parmesan cheese for the pesto
• 2 tbspolive oil for the pesto
• 4 tspsalt for the pesto

Préparation

1. 1Wash the limpets and cook them for 3 hours in 1 liter of water. Drain them, shell them, chop the meat, and set aside in the refrigerator.
2. 2Soak the canary beans overnight in 50 cl of water, drain them, then cook them for 35 minutes in 50 cl of fresh water. Drain and set aside.
3. 3Clean the mussels and cook them for 2 minutes in boiling water until they open. Shell them and set aside.
4. 4Sauté the onion and garlic for the pesto for 4 minutes in the oil, then add the basil and spinach and cook for another 2 minutes.
5. 5Allow to cool and blend with the walnuts, queso fresco, parmesan, olive oil, and salt until a smooth pesto is obtained.
6. 6Pour the broth into a pot and add the cassava, potatoes, canary beans, carrot, squash, turnip, and lima beans. Simmer for 10 minutes.
7. 7Add the corn rounds and penne, then cook for another 8 minutes.
8. 8Stir in the limpets and shrimp, then the squid, clams, scallops, and mussels. Cook for 1 minute.
9. 9Stir in the pesto, season with salt and pepper, then serve sprinkled with parmesan.