Ingredienti per 4 persons 400 g spaghetti
2 kg shellfish
8 large crayfish
2 ripe tomatoes
2 dl oil
2 garlic cloves
1 sprig of parsley
salt and pepper
Preparazione Put all the shellfish, (clams, mussels, Venus clams, date mussels) in a basin and steep them for 2 hours, in running water, mixing them several times. Drain and put them in a large frying pan and let them cook over a high heat for about 3 minutes, keeping the lid on the pan so that all the shells can open.
Take the mollusks out of the shells and collect them in a bowl; filter the cooking liquid and set it aside.
Clean the crayfish and cook them for 4 minutes in salted water, then shell them and set them aside.
Scald the tomatoes, remove the skin and the seeds and beat them in the mixer.
Put ¾ of the oil in a large frying pan with the tomatoes; after 5 minutes add the shellfish with their cooking liquid and the crayfish.
Cut the garlic in thin slices and brown it in the rest of the oil in a small pan over a low heat.
Cook the spaghetti in abundant boiling salted water, drain when "al dente" (tender but firm to the bite) and transfer to the frying pan; flavour with freshly ground pepper, the chopped parsley and the garlic.
Mix the pasta with the sauce and shellfish, arrange on the serving dish and serve.
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