Remove carefully skin and bones and chop the meat, use also its sauce and the shelled clams for making cannelloni filling
prepare the homemade egg pasta dough as shown in the egg pasta dough recipe, adding cuttlefish ink to the flour
Roll out the dough tiny then cut to rectangles as small as your hand.
Spread onto the bottom of a baking pan with a half of the tomato pulp. If available use small Pyrex pans for each portion, it will avoid the problem to move the cannelloni while serving.
Spread 2 tablespoons of the stuffing in each triangle and roll gently.
Put into the pan the cannelloni paying attention them to separate
Cover with tomato sauce for avoiding them to dry and bake at F 356 (180° C)