Ingredients

• 500 g clean mussels
• 500 g purged clams
• 320 g vermicelli
• 250 g prawns
• 100 g red mullet fillets
• 1 pcs of celery stalk
• 1 pc carrot
• 1 pc small onion
• dry white wine
• tomato concentrate
• fresh fennel
• salt
• extra virgin olive oil

For the recipe of marinara vermicelli, shell the tails of the prawns and remove the dark fillet; rinse the heads. Chop celery, carrot and onion and brown them in a little oil for 2 minutes; add the shrimp heads and shells and cook for a couple of minutes. Add 1/2 glass of wine, add 1 teaspoon of concentrate and about 1 liter of water. Cook for 40-50 minutes, then strain to obtain a sauce. Open the mussels and clams separately in two pots with the lid on for about 2-3 minutes. Shell them. Cut the mullet fillets into small pieces and roast them in a pan with very little oil for 1-2 minutes. Also roast the prawns for 1-2 minutes. Cook the vermicelli in plenty of boiling salted water. Drain al dente and sauté in a pan with 200 g of shrimp sauce. Serve with the clams, mussels, mullet and roasted shrimp, complete with fennel.

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