Scialatielli with Seafood

Method

1. Heat a drizzle of extra virgin olive oil in a pan and sauté a crushed garlic clove until golden.
2. Add the mussels and clams carefully (they may splatter) and deglaze with white wine.
3. Cover the pan with a lid, keep the heat high, and cook until the shellfish open.
4. Add a few cherry tomatoes (fresh or canned) and crush them to help them soften quickly.
5. Lower the heat, make some space in the pan, and remove about half of the shellfish from their shells; set aside a handful for decoration.
6. Turn off the heat and cook the scialatielli pasta separately.
7. When the pasta is almost done, remove all remaining shellfish from the sauce, leaving only the sauce in the pan.
8. Reheat the sauce, add the pasta a couple of minutes before it's fully cooked, and toss on high heat to create a creamy emulsion. If too dry, add a splash of pasta cooking water.
9. Add chopped parsley at the very end to preserve its color and aroma, and continue tossing.
10. Finish with a drizzle of raw extra virgin olive oil, toss again to combine, and plate the pasta with the reserved shellfish on top.