From a nutritional point of view, this dish is complete, the flavours are well defined and blend together the fragrances of the sea and the land. Remove the oysters from their shells. Bone the seabass fillets and dice. Clean squid and cut into julienne strips. In an aluminium pan, brown the garlic in the extra virgin olive oil and add the brunoise of peppers. Add the oysters, pour in the dry spumante and add a knob of butter. Add the diced seabass and the squid, season with salt and pepper and complete the cooking time. Prepare the traditional bean soup and blend to obtain a purée. Cook the pasta, drain and sauté with the sauce. Pour a spoonful of bean purée in the centre of the plate, spoon the pasta on top and sprinkle with chopped parsley, drizzle with extra virgin olive oil and serve.