500 g fresh pappardelle (long pasta, similar to tagliatelle but much wider), 200 g mussels, 200 g fresh venus clams, 200 g calamary, 100 g raw shrimp in shell, 1 onion, 3 garlic cloves, 1 glass of white wine, 4 ripe tomatoes, 2 bay leaves, 100 g basil leaves, salt, pepper, olive oil, parsley
Chop the onion and the garlic. Brown in a pan with olive oil. Add the sea-food and, after a few minutes, add the glass of white wine and cook until the alcohol has evaporated. Add the skinned tomatoes, bay and basil leaves and season with salt and pepper. Cook the pappardelle in a large casserole of boiling salted water until "al dente" (see recipe n. 8). Quickly drain the pasta in a large colander. Stir the pappardelle in the pan with the sea-food sauce and sauté for 2 minutes. Garnish with parsley and serve.