Strozzapreti with seafood

To prepare strozzapreti with seafood, start with the How to clean clams. Tap them on a cutting board, one by one, to ensure they are intact and not filled with sand. If you find any broken clams, discard them 1. Then soak them in a bowl full of fresh water 2 and add plenty of salt to recreate seawater. Let them purge for a couple of hours; before using them, make sure none are open, otherwise, discard them, and then rinse 3.

In the meantime, take care of the fresh pasta. In a bowl, pour the flour, and salt 4 and knead by pouring the water a little at a time while working with the other hand 5. Work for a few minutes on the work surface until you get a soft and homogeneous ball, wrap it in plastic wrap and let the dough rest at room temperature for at least half an hour 6.

While the pasta rests, move on to the How to Clean and Open Mussels. Use a smooth-bladed knife to detach the volcanic-shaped encrustations on the shells 7, then remove the byssus, or the filamentous part 8, and finally scrape away the impurities with a scourer; rinse them under a stream of fresh water 9.

Finally, also clean the How to clean shrimp. Remove the legs and the shell on the back, leaving the rest intact 10. Then cut the back 11 and remove the intestine, that black filament you will see 12.

Place a pan on the heat, heat a splash of oil and a clove of garlic in its skin. Then add mussels and clams 13, immediately pour in 50 g of wine 14, and cover with a lid 15.

Shake the pan occasionally and let the bivalves open completely, it will take about 5 minutes 16. Once ready, drain them, keeping the cooking liquid aside 17, and then start shelling almost all the seafood, keeping some whole for decoration 18.

Put a saucepan on the heat, heat a drop of oil, add the whole cherry tomatoes, and add the crumbled dry chili pepper 19, then very little water, about a tablespoon, 20. Cover with the lid and let cook at low temperature for 15 minutes, shaking the pan occasionally 21.

When the tomatoes have softened, add the shrimp 22, raise the heat, and when they are colored, deglaze them with the remaining white wine 23. As soon as the alcoholic part has evaporated, lower the heat and add the shelled seafood, and moisten with about 200 g of the cooking liquid of mussels and clams 34.

Add the olives 25 and chopped parsley 26. Continue cooking for another 20 minutes, stirring occasionally and letting the sauce reduce a little: add more mussel and clam broth if necessary 27.

In the meantime, you can roll out the pasta. Divide the rested dough into two 28, then roll out the first half with the rolling pin until you get a sheet about 1 mm thick 29. Then, with a smooth wheel, cut to get strips about 1 inch wide 30.

Tightly twist the bigoli slightly to obtain the strozzapreti 31. Gradually place the pasta on floured trays. When all are ready, cook the strozzapreti by pouring them into a pot with boiling salted water 32. As soon as the pasta is al dente, drain it directly into the sauce 33.

Then add a splash of mussel and clam cooking water 34, so you can toss the pasta. Finally, with the heat off, add a drizzle of oil again and a bit of chopped parsley 35. Mix and serve your strozzapreti with seafood 36.