Seafood Vermicelli

Preparation:

Preparation: Soak the clams to free them from any sand and scrape the mussels. Combine the seafood in a saucepan, put the lid on and cook over high heat for a few minutes, so that the heat opens the shells. Extract the molluscs and throw away the shells. Pour the oil into a pan, heat it, add the two minced garlic cloves, the chilli pepper, the seafood and the hake cut into small pieces. Cook for a few seconds over a low heat, then add the washed and peeled scampi and prawns. Salt and flavor with the chopped fresh parsley. Add the deseeded and diced tomatoes. Put the lid on and cook over low heat for about 10 minutes, stirring occasionally. In the meantime, cook the vermicelli in plenty of boiling, salted water. Drain them al dente, put them in the pan containing the seafood, mix and serve.