Cavatelli with Seafood

Method

1. Soak clams (vongole), fasolari, and razor clams (cannolicchi) in salted water for about 2 hours, changing the water occasionally.
2. Make the cavatelli dough: place semolina flour in a bowl, add a pinch of salt, then gradually add water while mixing. Transfer to a floured surface and knead for a few minutes until smooth. Wrap in plastic wrap and let rest at room temperature for about 30 minutes.
3. Shape the cavatelli: take a piece of dough and roll it into a rope about 1 cm thick. Cut into small pieces. Using your thumb, press and drag each piece over a floured surface to create the classic cavatelli shape.
4. Cut cherry tomatoes into quarters. Sauté in a pan with a drizzle of olive oil, season with salt, and cook for about 15 minutes.
5. Clean the mussels: remove the beard (byssus) and scrape off any barnacles.
6. Cook the shellfish: In a pan, heat olive oil with a sliced chili pepper and a clove of garlic. Add the rinsed fasolari, cover, and cook until they open. Add the razor clams, cook briefly, then remove and strain the cooking liquid. In the same pan, repeat with olive oil, chili, and garlic to cook the mussels and clams (vongole). Cover until opened, then strain the liquid.
7. Bring a pot of salted water to a boil and cook the cavatelli. While they cook, add a ladle of the reserved shellfish cooking liquid to the tomato sauce. When the cavatelli float to the top, drain them al dente directly into the pan with the sauce. Finish cooking together, adding more shellfish liquid if needed.
8. Remove the pan from the heat. Add the shellfish (partly shelled), a sprinkle of chopped parsley, a pinch of black pepper, and a drizzle of raw olive oil. Toss everything together and serve.