Perfect in Summer as in Winter, this dish can be a lovely starter or a light main course if you serve it with 2 or 3 slices of Pane Toscano (unsalted Tuscan bread).

Ingredients for four servings

16 calamari midium size
20 shrimps
18 oz (500gr) Pachino tomatoes
Arugola
Extra -vergin olive oil
lemons
white pepper

Clean and cut the calamari in rings or slices. Boil them in a slighted salted water on a low flame for 20 min. In the meantime clean the shrimps and add them to the boiling water 4 minutes before the end of cooking of the calamari. Drain it all and put in a plate with Pachino tomatoes cut in half and arugola. Dress with extra-vergin olive oil, freshly squeezed lemon, a pinch of salt and some white pepper. Try to do the "scarpetta" at the end: sop up the bread in the dressing left on the dish... but only if you don't have guests.