1 Cut the cherry tomatoes in half, season them with 2 tablespoons of oil, salt and icing sugar and caramelize them by sautéing them in a pan over a high flame.

2 Heat a drizzle of oil, a clove of garlic, a piece of chili pepper, parsley in a saucepan; add the clams, blend with 2 tablespoons of white wine, cover and cook for 3-4 minutes until the clams have opened. Cut the cuttlefish into strips and season them with 4 tablespoons of oil, salt and oregano.

3 Heat the clams and their sauce in a large pan. Meanwhile, boil the paccheri in boiling salted water. Drain them in the pan with the clams and let them flavor, adding the cherry tomatoes and a drizzle of oil. Turn off the heat and add the cuttlefish: the heat of the pasta will cook them gently.

4 Complete with the grated bottarga just before serving.