For the curry biscuits: Mix the ingredients to form a savory shortcrust dough. Roll out the dough after resting it in the refrigerator to a thin thickness, then bake in the oven.
For the fish broth: In a saucepan with EVO oil, sauté the spring onion, add the tomato purée, and cook for a few minutes. Add the fish, let it infuse, add a little water, and cook. Strain the mixture and thicken with a little starch.
For the clams: In a saucepan, add a little EVO oil, the garlic clove, and well-washed clams. Add the white wine, let the clams open, then remove the shells and keep the liquid warm to add to the fish broth.
Cook the Tortelli with amberjack Laboratorio Tortellini® in boiling salted water, drain, and toss in a pan with a little EVO oil.
To serve: Pour the clam broth into individual deep plates, place the Tortelli with amberjack, finish with the curry biscuit and fresh parsley leaves.
