A first fresh and tasty delicacy that combines seafood the strong touch of pepper that gives flavor and enhances the sweetness of mussels, clams and shrimps.
400 g of paccheri, perfect those from Pastificio PMC,
1 kg mussels,
1 kg of clams,
500 grams of shrimps,
200 g of peeled tomatoes,
1/2 yellow or red bell pepper,
1 red chilli pepper,
1/2 shallot or onion,
3 cloves of garlic,
extra virgin olive oil,
salt and pepper.
Wash and clean the mussels.
Put the clams to purge and before use them rinse under running water to remove sand.
Rinse the shrimps under running water to remove any remaining sand.
In a saucepan open mussels with a clove of garlic and a little olive oil, proceed to same way with clams in another pan.
In a pan fry the last clove of minced garlic, a little olive oil, add the shrimps and simmer for 5 minutes over high heat.
In a saucepan, fry the chopped shallots, add the peppers cutted into strips.
Also add the tomatoes coarsely chopped, cook for 10 minutes on
moderate heat, season with salt and pepper.
Add the tomato mussels with their cooking water filtered, the clams with their cooking water filtered and shrimps.
Let cook for 10 minutes over a gentle heat.
Boil the paccheri, drain it al dente and toss with the sauce.
Serve with chopped parsley and a drizzle of olive oil.