Fettuccine All'Ammiraglia

Method

1. Heat a little olive oil in a pan. Add a clove of garlic and parsley stems. Sauté until fragrant.
2. Add the clams, cover, and let them open over medium heat. Once opened, set aside.
3. In another pan, melt a generous piece of butter. Add finely chopped onion and a thinly sliced clove of garlic. Sauté until the onion is soft and translucent.
4. Add the tomatoes to the onion butter. Cook over medium-low heat.
5. Strain the liquid released by the clams and add it to the tomato sauce. Season with salt at the end.
6. Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine.
7. Shell some of the clams, leaving a few in their shells.
8. About 2-3 minutes before the pasta is done, add the shrimp to the sauce and cook briefly.
9. When the pasta is halfway cooked, transfer it to the sauce pan along with a splash of pasta water if needed. Finish cooking the pasta in the sauce, stirring often.
10. In the last minute, add the clams (both shelled and unshelled) and toss gently.
11. Serve with a sprinkle of raw chili pepper (optional) and fresh parsley.