Spaghetti with Clams and Shrimp

Method

1. Prepare all ingredients: 200g spaghetti (or other long pasta), 300g shrimp, 500g clams, 3 cherry tomatoes, 1 lemon, garlic, extra virgin olive oil, salt, pepper, fresh chili, brut sparkling wine, parsley, basil.
2. Finely mince the garlic (remove the central germ if present) and the fresh chili.
3. Clean the shrimp: remove the head and shell, devein, then cut each tail in half lengthwise. Reserve the shells.
4. Put the shrimp shells in the pasta cooking water and boil for about 10 minutes to flavor the water.
5. Cut the cherry tomatoes into small pieces.
6. Wash and thoroughly dry the parsley, then chop it finely.
7. Grate the lemon zest and mix it with a little extra virgin olive oil to make a lemon-infused oil; set aside.
8. Cook the pasta in the salted, shell-flavored water until very al dente.
9. In a large pan, gently sauté the minced garlic and chili in olive oil over low heat.
10. Add the clams and a splash of brut sparkling wine, then cover the pan and cook until the clams open.
11. Add the cherry tomatoes, a pinch of chopped parsley, and pepper. Stir briefly.
12. Once the clams are fully open, remove them from the pan and set aside.
13. In the same pan, quickly sear the shrimp halves until they turn white and curl; remove and set aside.
14. When the pasta is very al dente, transfer it directly into the pan with the clam cooking liquid.
15. Finish cooking the pasta in the pan, adding a little pasta water as needed to create a creamy emulsion.
16. Return the clams and shrimp to the pan, toss everything together over low heat for about 30–40 seconds.
17. Remove from heat. Sprinkle with fresh parsley and pepper.
18. Serve the pasta, drizzling with the lemon-infused oil and garnishing with basil and extra parsley.