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Ingredients

• 24 little neck clams, shucked, and 12 clam shells
• 1 thick slice bacon, finely diced
• 1/2 shallot, finely diced
• 1 clove of garlic, minced
• Salt and pepper
• The leaves of 1 stem of thyme
• 1/4 cup white wine
• 4 grams squid ink
• 1/2 cup fresh bread crumbs
• 1 tablespoon dry bread crumbs
• 1 tablespoon chopped fresh parsley
• 1 teaspoon olive oil, plus 1 tablespoon, plus extra for drizzling
• 2 cups vegetable stock
• 3 cups water
• 1 tablespoon butter
• 1 1/2 tablespoons olive oil, plus 2 tablespoons
• 2 shallots, minced
• 2 cloves garlic, minced
• 1/2 teaspoon chili flakes
• Salt and pepper
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• Juice of 1/2 lemon
• Zest of 1 lemon
• Small pinch of saffron (optional)
• 8 grams squid ink
• 1/2 pound calamari tubes, diced
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh flat leaf parsley
• 9 ounces crab ravioli (or other seafood stuffed pasta)
• 3 tablespoons butter
• 1 4-gram packet of squid ink
• Tarragon leaves for garnish
• Parmesan to taste
• Salt and freshly ground black pepper

Description

Serious Eats