Short Shell Pasta with Sun-Dried Tomatoes

Peel and chop the garlic. Clean and rinse the shellfish under clear water.

Place the cherry tomatoes in a dish and drizzle them with olive oil before baking for 20 minutes in a preheated oven at 180°C.

Heat oil in a pot and add the garlic to brown it. Add lemon juice, white wine, and bring to a boil. Add the shellfish, mix well, and let cook for a few minutes to open them. Finish with the tomato sauce, season with salt and pepper to taste, and turn off the heat when the mixture is hot.

To finish, cook and serve the pasta by mixing it with the shellfish preparation. Add the sun-dried cherry tomatoes and a few leaves of parsley. Enjoy!