Maccheroncini al ragu ' di mare

2_03185 MACCHERONCINI AL RAGU? SEAFOOD INGREDIENTS for 4 PEOPLE 300 g 200 g of maccheroncini, clumps of squid or cuttlefish, 200 g shrimp tails, 200 g of fish fillet (sole, sea bass, cod or other), 400 g clams, a small eggplant, 1, 5 dl of white wine, 250 g tomatoes, 60 g of taggiasca olives, 3 cloves of garlic, 4 tablespoons of olive oil, parsley, dried chili, salt, black pepper.

Prepare a cold brine by dissolving a handful of salt in one liter of water and soak the clams for about 3 hours, so that you can eliminate more sand.

After this time, drain and let them open in a pan over medium heat.

When all the valves are open, remove clams, place them in a bowl and cover with the liquid in the Pan, filtered.

Wash, dry the Eggplant and cut it into half-inch slices, sprinkle them with salt and place them in a bowl.

Ask yourself over a weight and let it sit for 30-40 minutes.

Meanwhile, heat half the oil in a large frying pan and fry the garlic cloves peeled and coarsely chopped, not let them Brown.

Thrown into the pan the Tufts of squid and simmer over medium heat for 10 minutes, turning them until they fit on all sides.

Tinged with wine and lower the heat.

Simmer for 20 minutes.

At this point, add the chopped pepper, chopped tomatoes and olives in 4.

Simmer for another 10 minutes over low heat and, meanwhile, shelled shrimp tails and remove the intestinal vein.

Cut the fish fillets into pieces.

Throw the pasta in boiling salted water.

Wring the slices of Eggplant and fry them in a pan in remaining oil.

Throw the shrimp and the fish in the Pan and adjust salt if necessary.

Cover and simmer for another 5 minutes, then add the parsley.

Drain the pasta and mix with the sauce.

Add some ground black pepper and serve immediately.