"Trenette" pasta with shrimps and mussels

Ingredients for 4 persons

• 200g of "trenette" pasta
• 1 jar of Shrimps in brine 140g
• 1 jar ofMussels in brine 190g
• 100 g of ripe tomatoes
• 1 cloves of garlic
• 1 piece of hot chilli pepper
• a sprig of parsley
• 3 spoons of extra virgin oil
• 30g of kitchen salt
• table salt

Preparation

Wash the tomatoes and dry them with kitchen paper; remove the stalk, cut them in half, remove their seeds and water. Chop them into cubes. Wash and dry the parsley and chop it coarsely. Drain from the brine both the mussels and shrimps and pure them in the 2 different bowls. Heat the olive oil in a non-stick frying pan; add the peeled garlic, and let it fry for 30 seconds, then remove it. Add the tomatoes. Stir for 2 minutes and add salt, hot chilli pepper and shrimps. Add also the mussels stirring for 1 minute. Heat the oven to 200 �C. Let boil 2 l of water in a pot. Add the kitchen salt and dive the "trenette". Stir and cook for 3 minutes. Drain the "trenette" and pay them in the frying pan adding the parsley and stir well. Split them into two parts pouring them on 2 squares of baking paper. Wrap into a foil and transfer to an oven dish. Bake for 8 minutes. Take out of the oven and serve immediately the foils.