Schiaffoni (or paccheri) with seafood

To prepare schiaffoni (paccheri) with seafood, start with cleaning the seafood, beginning with the How to clean shrimp: remove the head 1 and tail, then with your fingers remove the shell 2; cut along the back and extract the internal intestine (the black thread) by gently pulling it out with kitchen tweezers 3 (alternatively, you can use a toothpick).

Set the shrimp aside and move on to How to Clean and Open Mussels and clams. Rinse the mussels under running water 4; with the back of a knife, remove all incrustations and barnacles (parasites that form on the shell) and with a firm motion, manually remove the beard (or byssus) that protrudes from the shells 5 (to facilitate the operation, you can grab the byssus with a cloth). Still under fresh running water and using a steel scrubber (or a stiff brush), scrub the mussels vigorously to remove any impurities 6. Once cleaned, set them aside.

Check that the clams do not contain sand: tap each one on a cutting board on the opening side 7: if dark sand comes out, it means the clam is full of sand and should be discarded. Also, discard any with broken shells. Then place the clams in a colander over a bowl and rinse them several times under running water 8: finish when no more sand is visible in the bowl. Take the How to Clean Squid, detach the head and remove the internal cartilage 9;

rinse them under running water 10 and remove the skin and fins 11. Cut the squid into rings 12 and set aside.

Sauté 2 cloves of garlic with a drizzle of oil in a non-stick pan 13. When the garlic is golden, remove it, then add the mussels and clams 14, adding 1.8 oz of white wine 15 and seasoning with salt and pepper to taste.

Cook on high heat, covering with a lid 16, allowing the shellfish to open spontaneously 17: this will take about 5 minutes. After this time, check all the mussels and clams: those that have not opened should be discarded. Turn off the heat and drain them, reserving the cooking liquid, then separate the empty shells of the mussels 18 and clams from the filled ones, keeping a few whole ones for the final presentation of the dish.

In a bowl, strain the shellfish cooking liquid, placing paper towels over a fine-mesh sieve 19, then set aside the liquid you obtained 20. In a non-stick pot, heat the oil with a clove of garlic, then add the squid cut into rings 21;

deglaze with the remaining white wine 22 and cook for 4 minutes, stirring everything with a spatula 23. Cut the cherry tomatoes in half 34 and

add them to the squid, seasoning with salt 25 and pepper and occasionally adding 1.8 oz of the shellfish cooking liquid you previously filtered 26. Continue cooking for another 4 minutes on low heat, covering with a lid, until the squid are very tender 27.

Subsequently, also add the shrimp 28. Place a pot on the stove with plenty of salted water that you'll use for the pasta; when the water is near boiling, cook the schiaffoni (or paccheri) for 15 minutes 29. Add the mussels and clams to the sauce and cook for another 4 minutes 30

When the pasta is ready, drain it and add it to the fish and cherry tomato sauce you prepared 31. Toss everything for 3 minutes, adding another 1.8 oz of the cooking liquid so that the pasta absorbs the flavor, finally sprinkle with chopped parsley 32; turn off the heat. Your schiaffoni (or paccheri) with seafood are ready to be served 33. If you like, you can garnish the dish with the whole shellfish (clams and mussels) you set aside.