Paccheri with Lobster, Clams and Shrimp

Method

1. Clean the shrimp: remove shells and heads (keep them), cut along the back to remove the intestinal vein. Set tails aside and place shells and heads in a pot.
2. Add salt to the pot with the shrimp shells, bring to a boil, add the whole lobster, and cook for 7 minutes.
3. Meanwhile, in a pan, combine a garlic clove, olive oil, and the clams. Cover and cook over high heat. Add white wine, season with pepper, and let the alcohol evaporate partially, then cover fully until the clams open. Remove the clams and set aside. Filter the clam cooking liquid and reserve.
4. Once the lobster is cooked, remove it from the pot and immediately cook the paccheri in the same flavored water.
5. Let the lobster cool slightly, then extract the meat from the tail and claws. Set aside.
6. In the same pan used for the clams, heat olive oil with a garlic clove and chili pepper. Brown the garlic, then add the lobster meat and any reserved juices. Sauté briefly, then remove the garlic clove.
7. Add chopped cherry tomatoes and a ladle of pasta cooking water. Simmer to create a sauce base.
8. When the pasta is al dente, transfer it directly into the pan with the sauce. Continue cooking, covered, for 2 minutes.
9. Add the reserved clam and shrimp cooking liquid. Adjust the sauce density with pasta water as needed.
10. About 30 seconds before the pasta is ready, add the shelled clams and shrimp tails. Turn off the heat, season with salt if needed, and toss to create a creamy emulsion.
11. Add chopped parsley, freshly ground pepper, and a drizzle of olive oil. Mix well.
12. Arrange the lobster claws and pieces on top for decoration. Cover the pan and let rest for 30–40 seconds.
13. Plate and serve immediately.