Ingredients for 4:
280 g. Kamut rigatoni
100 g. cherry tomatoes
100 g. fresh whole clams
50 g. courgettes
50 g. yellow pepper
50 g. aubergines
30 g. grated Parmesan
30 g. white wine
10 g. extra virgin olive oil
2 garlic cloves
1 pinch of oregano

Preparation
Cook the rigatoni in abundant salted boiling water, drain slightly underdone and cool
on a dish with a drop of oil. Put the clams in the pan with the oil, 1 garlic clove
and the white wine, cover and cook for a few minutes until the clams are all open.
Dice the vegetables and toss them in the oil with a garlic clove. Add the tomatoes,
the clams with their cooking juice and the pasta, sprinkle over the oregano and Parmesan.
Pour the pasta mixture onto the baking paper and roll it up, sealing it with batter
made by beating the flour with a drop of water. Cook in a hot oven for 4 minutes and
serve piping hot.