Shells With Seafood

Preparation:

Preparation: The cuttlefish must already be cooked previously and the prawns boiled. Wash the clams several times under cold running water, then leave them to soak in salted water for about thirty minutes until they remove all the sand. Scrape the mussels well, remove the byssus and brush them under running water. Put them in a large pan with the parsley and the wine, cover and let them open over high heat. Drain the mussels with a slotted spoon and put the clams in the cooking liquid left in the pan. Let them open over high heat, drain them with a slotted spoon and filter the cooking liquid. Shelled mussels and clams. Pour half of the shellfish cooking liquid into a saucepan and let it reduce. Add the cornstarch dissolved in a spoonful of water and simmer until the sauce thickens. Mix with a wooden spoon. Heat a spoonful of oil in a large pan, add the chilli pepper, tomato sauce, garlic clove and a spoonful of chopped parsley. Let simmer. Then add the molluscs, the cuttlefish, the prawns and the remaining oil and let everything flavor. In the meantime, bring plenty of salted water to the boil and dip the shells into it. Drain them al dente and transfer them to the pan with the sauce. Sauté over high heat for a few minutes, stirring. Serve immediately. Recommended wine: Franciacorta Pinot.