Preparation
Knead all the tortelli ingredients together until obtaining a compact dough, cover in cling wrap and leave to rest in a cool place for about thirty minutes. In the meantime, finely chop the salmon and marinate for at least fifteen minutes with the other ingredients; then drain away the liquids. Roll out the dough and make tortelli of your preferred size, placing on top of each disc of dough a suitable quantity of salmon to fill the tortello. Cook the tortelli in boiling salted water until they rise to the surface. Drain and sauté them in a pan with oil and a whole piece of garlic (to make it easier to remove). Then add plenty of grated bottarga and stir. Serve, adding some of the cooking oil, more grated bottarga and some fresh aromas to taste.

Preparation
Boil the potatoes and mash them twice over. In a bowl, pour them together with the starch and pecorino with a grating of pepper, a drizzle of oil and salt. Form lots of small gnocchi and cook them. After draining them well, sauté them in a pan on high heat with the salted butter until obtaining a golden crust. Using two teaspoons, prepare quenelles with the sea urchin pulp, the same size as the gnocchi. Place the same number of gnocchi and sea urchin quenelles in each persons’ plate, arranging them in alternation, and serve with some of the cooking butter and a few aromatic herb leaves.

Preparation 
Sauté the spinach with a touch of oil in a pan, then place aside. In the same pan, leave the clams to open with some oil, two sprigs of parsley and an unpeeled clove of garlic; then place them aside, keeping the cooking water properly filtered of any impurities. Cook the linguine for six or seven minutes, then finish cooking in the same pan used for the clams with some of the cooking water for another three minutes. Add the cuttlefish ink and stir well until the linguine acquire its colour and flavour. In a large plate, arrange them into a nest with a few leaves of spinach, shucked and unshucked clams, a generous handful of grated bottarga and a circular drizzle of oil.