Trenette with clam and prawn salad with

03335 TRENETTE IN SALAD with SCAMPI and COCKLES INGREDIENTS 320 g trenette, 600 g 400 g clams, shrimp, 1/2 cup of dry white wine, 50 g of basil, a sprig of parsley, 2 cloves of garlic, 6 tablespoons of olive oil, 3 tablespoons salt, 2 pinches fine salt. Preparation: 40 minutes cooking time: 21 minutes PROCEEDINGS Rub with a brush the hard clam shell, holding them under running water. Put them to soak in a bowl of water and salt (1 teaspoon per liter of water) and place them at least 2 hours in the lower part of the refrigerator to make sure the clams buttino out sand. Remove scampi heads from tails. Rinse under running water to remove impurities, shelled the queues, hold aside the shells. Drain the clams out of the water, put them in a saucepan, cover with capable white wine then put the pan on the heat incoperchiato and simmer until all the shells have opened. Remove clams from two thirds of shells and keep them aside, leaving the remaining in its own shell. Strain the liquid which has formed on the bottom of the Pan and bring it to a boil with 2 liters of water. Immerse in boiling water the heads and the shells of shrimp, Cook for 10 minutes, drained with a slotted spoon, hold aside the heads. Thrown into the pot shelled scampi tails, Cook for a few minutes and drain. Wash and dry parsley; clean with paper towels basil leaves and peeled garlic. Blend the garlic, parsley and basil and add the oil while continuing to whisk. Pour the sauce into a bowl. Diluitela with 3 tablespoons of liquid of clams. Cook for 5 minutes in 3 litre trenette of salted water, drain and raffreddatele in cold water, then drain again. Pour the dough in the Bowl add the shelled clams and shrimp, stir carefully, place clams in their shells, the heads of shrimp and a sprig of Basil. Serve immediately.