Summer seafood pasta

To prepare summer seafood pasta, heat a drizzle of oil in a saucepan with two garlic cloves 1, add the cleaned mussels and clams 2 and a few sprigs of parsley 3.

Add the wine and simmer 4, cover with the lid and wait for the shells to open on a high flame 6.

Shell the seafood 7, filter the cooking water 8 and pour some of the liquid over the shelled mussels and clams 9.

Cover and leave to one side 10. Cut the cherry tomatoes into four pieces 11. Heat another two garlic cloves with a drizzle of oil and then add the cherry tomatoes 12. Brown on a high flame for 5 minutes.

Add the seafood water 13, lower the flame, put the lid on 14 and cook for 10 minutes 15. 

When done, remove the garlic cloves 16, place the sauce in a bowl 17 and blend with an immersion mixer 18. Add salt and pepper to taste. 

Now clean the blast chilled red shrimps 19, remove the head and shell, then place them in a bowl to marinade in lemon peel 20, salt and pepper. Leave to one side in the refrigerator 21.  

Remove the shrimp eyes from the heads and place in a mixer 22, add a drizzle of oil and blend 23 24. 

Sieve the blended scraps with a colander and leave to one side 25. In the meantime, sieve the tomato sauce too and place it in a saucepan 26, then dilute by adding a little hot water 27. 

Cook the ditalini in the sauce 28 for as long as it says on the packet. In the meantime, finely chop the parsley leaves 29 and when the pasta is done, add it to the saucepan 30.

Add the seafood, a drizzle of oil 31 and place on dishes accompanied by the marinated shrimps and blended concentrate of scraps 32. The summer seafood pasta is ready 33.