Paccheri with cherry tomatoes and seafood 

Tasty, simple to make and perfect for the summer season, paccheri with seafood is a rich dish that will make you feel the sea breeze at the table. Paccheri are a type of traditional Neapolitan pasta in the shape of giant macaroni, generally made with durum wheat semolina. The term derives from the ancient Greek of the first founders of Parthenope and is still used in the Italian language as "pacca", or a slap given with an open hand, without hostile intentions. Hence the name of the type of pasta, which is much larger than normal, usually accompanied by succulent sauces. Paccheri can also be stuffed, with ricotta or other ingredients, and served with meat sauce.

INGREDIENTS 

160 gr Paccheri pasta

400 gr Mixed fish (squid, squid, cuttlefish, octopus, mussels, clams)

100 gr Tomato pulp

Cherry tomatoes 100 g

1x Onion

1x Lemon

White wine

Parsley

Chili pepper

Black pepper

Salt to taste

Extra Virgin Olive Oil to taste

PROCEDURE

Wash the mussels and clams well and transfer them to a pot full of water. Cover with the lid, turn on the heat and let the cooking open them all. As soon as they are all open, remove the pot from the heat and remove the clams from their shells, leaving only a few for decoration. Clean, peel and cut the squid, squid, cuttlefish and octopus into small pieces and place them in a bowl. In a wide-bottomed saucepan, add a drizzle of oil, chopped onion and a pinch of chili pepper. Brown the onion, add the fish cut into small pieces, add half a glass of wine cut the cherry tomatoes in half and let the alcohol evaporate. Add the tomato sauce, season with salt and cook for about 10 minutes over low heat. Add the mussels and clams and cook for a few minutes. Remove the sauce from the heat, add the chopped parsley and the zest of a grated lemon. Cook the pasta in plenty of salted water and, when there are 2 minutes left before the end of cooking, move the pasta into the saucepan with the sauce. Finish cooking with the sauce, adding cooking water if necessary. Remove from heat, plate up and add a pinch of parsley, black pepper and grated lemon zest before serving.