Ingredients for 4 servings

320g Paccheri pasta
2 packs of seafood sauce
200g Datterini tomatoes
300g clams
250g mussels
200g squids
extra virgin olive oil as needed
parsley, chili, salt


Wash clams and mussels thoroughly, remove the broken or open ones and cook them in a frying pan with lid for the time needed for the shells to open.
Filter the liquid using a gauze or fine colander.
Shell 3/4 of the mussels and clams, then put them in the filtered cooking liquid.
Clean the squids, cut the body into small diamond-shaped pieces and the tentacles into pieces.
Dice the tomatoes.
In a large pan, warm up the oil, add the squids and after 2 minutes the tomatoes. Adjust flavour with a pinch of chili pepper, then add this sauce to mussels and clams.
Complete with a generous helping of chopped parsley and turn off the heat.
Cook pasta in plenty of salted water, drain it and pour it into the sauce adding a ladleful of cooking water if necessary.
Cook pasta over high heat for some minutes whilst stirring so that the sauce binds to it.