Recipe for Spaghettoni with Seafood Salad

Soak the clams and mussels for at least 2 hours in cold, lightly salted water, changing the water 2-3 times and removing the sand each time. Rinse with cold water.

Wash and scrub the mussels with a metal sponge under running water. Remove the beard and rinse them again.

Heat 1 tablespoon of oil in a saucepan with 1 peeled garlic clove, add the clams and mussels, then deglaze with ½ glass of wine. Cover, cook over high heat until they open, and transfer them to a mixing bowl. Strain the cooking liquid through a sieve lined with a cloth and set it aside.

Sauté the chopped shallots in oil, add the calamari and, after 5 minutes, pour in the remaining wine and let it evaporate.

Add the drained peeled tomatoes cut into small pieces with scissors, and cook for about 40 to 45 minutes, occasionally adding ladles of the cooking liquid from the shellfish.

Salt and add chili. Cut the shellfish along the back with scissors and remove the black vein with a toothpick. Add them to the sauce and continue cooking for 4 minutes.

To finish, meanwhile, cook the spaghettoni al dente and pour them into the pan, adding the mussels, clams, and 2 to 3 tablespoons of hot cooking liquid from the shellfish, mix, and wait a few moments for the flavors to combine. Enjoy!