Vermicelli Allo Scoglio

Preparation:

Preparation: Clean the different types of fish: rinse the shells and leave them to soak in salted water so that they lose any sand trapped between the shells; rinse the crustaceans and do not shell them. Open the mussels and clams by putting them on the fire with the white wine and, as they open, separate the molluscs from the shell (leave some whole for garnish); at the end of the operation, filter and keep aside the liquid left on the bottom of the pan. In a large saucepan, soften the finely chopped onion in a few tablespoons of oil; then add the peeled tomatoes by dipping them in boiling water, deseeded and roughly chopped. Cook the scampi and king prawns in the sauce and, after a few minutes, add the sliced lobster meat. Pour over the cooking liquid from the clams and mussels, season with salt and season with the chilli pepper. After 10 minutes, add the molluscs to the sauce and let them infuse before switching off. Meanwhile boil the vermicelli; drain them al dente and toss them in a pan, mixing them carefully with the sauce together with a sprinkling of chopped basil.