Penne Veraci

Preparation:

Preparation: Thoroughly clean the mussels and clams, put them in a large saucepan and cook over moderate heat with the container covered until they open. Discard the shells that have remained closed and extract the molluscs from the others, collecting them in a dish together with the liquid they have emitted, filtered; keep everything warm. Clean the squid and the cuttlefish, wash them, dry them and separate the bags from the groups of tentacles; leave these whole and reduce the first ones to rings. Brown the onion and two minced garlic cloves in a saucepan with two tablespoons of oil over low heat for 2-3 minutes. Add the cuttlefish and baby squid and let them flavor for a couple of minutes, then pour the wine over them and raise the heat to let some of it evaporate. Add the sieved tomatoes, a glass of warm water, a chilli pepper (which you will then remove), a pinch of salt and the sage, mix and cook for 30 minutes over moderate heat. In the meantime, peel the mushrooms, slice them lengthwise and brown them in a saucepan with the rest of the oil and a crushed clove of garlic, over low heat for 7-8 minutes. Remove them from the container when they begin to colour, remove the garlic and place the clams and mussels in the same saucepan with their liquid and the shrimps, shelled and washed. Add the Marsala and cook for 10 minutes over moderate heat. At the end, put the baby squid, cuttlefish and mushrooms in the saucepan, sprinkle with the chopped basil and cook all together for a few minutes. Boil the pasta al dente in a pot full of boiling salted water, drain it and put it in a hot bowl. Season the penne with the prepared sauce, mix carefully and serve.