Pasta alla Marinara

Method

1. Prepare the mussels and clams: heat oil in a pot, add a clove of garlic (crushed but left whole), then add the mussels and clams. Cover quickly and cook until they open, shaking occasionally. Do not overcook.
2. Remove the mussels and clams, reserving the cooking liquid. Shell half of them and keep the other half in their shells for decoration. Strain the cooking liquid through a fine sieve to remove any sand or shell fragments.
3. In a large pan, heat another drizzle of oil and add a clove of garlic (cut in half). Sauté until golden, then add the reserved cooking liquid and a glass of water. Let it boil for 3-4 minutes.
4. Add the tomato sauce (passata) to the pan. Stir the tomato can with a little water to release all the sauce, then add that to the pan. Let simmer for 10-12 minutes.
5. Meanwhile, cook the mezzi paccheri in boiling salted water according to package directions until al dente.
6. Clean the seafood: remove the dark vein from the red prawns, open the scallops, and cut the scampi leaving the tail attached and separating the head. Keep all seafood ready.
7. When the sauce is nearly done, add the cleaned seafood (prawns, scallops, scampi) to the pan, arranging evenly. Also add the cherry tomatoes, halved. Cover and cook gently for a few minutes until the seafood is just cooked.
8. Drain the pasta al dente and add it to the pan with the sauce. Add a drizzle of oil and toss well to combine.
9. Transfer the pasta and sauce to a serving pan (copper pan recommended). Bring the remaining sauce to a boil, then pour over the pasta.
10. Finish with a sprinkle of chopped parsley and basil, some crumbled dried chili pepper, and a final drizzle of extra virgin olive oil. Serve immediately in the center of the table for everyone to share.