For the sponsali cream: clean and finely chop the sponsali and garlic, stew them in a little oil, add the potatoes and cook over a moderate heat, adding vegetable stock if necessary.
For the black sauce: clean the little squids and retrieve the black pouches, place them, once cleaned, on a plate, seasoning them with oil and salt. Using the black pouches, make an emulsion of vegetable stock and evo oil until a glossy black sauce is obtained.
For the coral sauce: blend the prawns with oil, salt and marjoram in a thermomix, sieve the mixture and place it in the fridge so that it does not oxidise.
Cook the Scrigni® in plenty of salted water; blanch the little squids and leave in the pan. Drain the pasta and toss it lightly with the little squid. With the aid of a spoon, arrange the sponsali cream and the two sauces on the bottom of the plate and lay the pasta with the little squids on top.
