2 h 45 min.
500 gr. of Mussels, 500 gr. of clams, 5 cuttlefishes , 1 bag of cockles, 12 shrimp tails, tomatoes, shallots, white wine, pepper, salt
Put mussels, clams and cockles in three food-containers with water and salt for at least 2 hours (or at least until no more sand will be deposited on the bottom) by changing the water several times and lifting them from time to time with hands; clams and cockles must be then simply rinsed. Clean the mussels and then remove the fouling of the shell with steel wool or a scraping with a boxcutter. Prepare a large skillet, pour a little olive oil, parsley and shellfishes, leave the pan on the fire until the shells will open. Drain clams, mussels and cockles keeping aside the liquid that you will provide to filter to retain any residual sand (check the shellfishes inside to ensure that there is no sand, otherwise rinse them under running water, discarding those that did not open). Meanwhile clean the squid and cut them into strips, cut off the head and black strand from the prawn, practicing a cut along the back which will allow easier extraction of the pulp after cooking. Put to boil a pot of water. Take a large pan, pour in oil, finely chopped shallots and let brown slightly, add the squid dispelling half a glass of white wine, then pour in the mussels and crayfish tails last. Add three / four tablespoons of tomato sauce, salt and pepper. Cook on low flame pouring from time to time a little liquid of the shellfishes. At the same time and when the pasta is cooked al dente, drain it, add to the sauce and keep on the fire for 1 min. . Before serving, sprinkle with a little parsley.