Ingredients (For 4 people):
320 g of Carli Ziti Corti Rigati, 500 g of mussels, 500 g of clams, 200 g of squid rings, a tablespoon of capers, 2 filets of grouper fish, 2 large white onions, 2 vine tomatoes, 16 Carli Black Olives in Brine, 4 tablespoons of tomato purée, 1 bouquet of fresh parsley, Carli Extra Virgin Olive Oil Delicato, salt, pepper.
Time required: 2 hours for preparing the shell fish + 60 minutes
Preparation
Soak the clams in water for 2 hours, taking care to change the water often. During this time, wash the mussels, put the capers in a colander and rinse in cold water to remove the salt and cook the squid in salted boiling water for 10 minutes. Scald the tomatoes, remove their skins and seeds and cut into cubes. Place them in a sieve and lightly salt. Cook the pasta in a large quantity of boiling water until al dente. During this time, prepare the sauce: peel the onions, finely chop and brown over a gentle heat in 4 tablespoons of oil. At the end of 5 minutes add the diced grouper filets. In a stewing pot, open the mussels and the clams using 4 tablespoons of oil. Remove nearly all the cockles, strain the juices and pour into a frying pan. Add the tomatoes, the tomato purée, the capers, the olives and the squid rings that have been drained and are still warm. Add salt and pepper, and reduce over a gentle heat to half the quantity then remove from the heat. Drain the pasta and tip deeply into the cockle sauce. Add the capers, tomatoes and the olives, then the grouper filets and finally the cockles. Mix together well. Sprinkle with chopped parsley and serve immediately.
