Frisella with Seafood

Method

1. Dip the frisella in water for a couple of seconds, then set it aside on a plate.
2. Heat a pan with a drizzle of olive oil. Add a clove of garlic in its skin, one shallot, two cherry tomatoes, a sprig of basil, a sprig of rosemary, some oregano, and some marjoram. Cook gently.
3. Place the wet frisella on top of the aromatics in the pan and let it absorb the flavors while it toasts lightly. Reserve.
4. In another pan, heat a generous amount of olive oil. Add a clove of garlic in its skin, some shallot, and parsley. Sauté briefly.
5. Add the mussels, clams (vongole veraci), and razor clams to the pan. Cover and cook until they open.
6. Remove the mollusks from their shells and set aside. Strain the cooking liquid and reserve it.
7. In the same pan where you toasted the frisella, add some of the reserved mollusk cooking liquid, the cherry tomatoes (from step 2), and a little more basil and rosemary. Cook until the sauce thickens slightly.
8. Season the shelled mollusks with a pinch of salt, black pepper, extra virgin olive oil, chili oil, and chopped parsley. Toss gently.
9. Add the dressed mollusks to the sauce pan. Mix well and cook for a minute.
10. Place the toasted frisella on a serving plate. Spoon the sauce and mollusks over it. Garnish with fresh basil leaves and a drizzle of extra virgin olive oil. Optionally, decorate with a drop of squid ink for presentation.