FETTUCCINE

Peel the shrimp and reserve the shells and the heads. Season the shrimp with salt and pepper and reserve for 20 minutes.

Wash the clams in water thoroughly and season with a little salt.

Boil the shrimp shells and heads in water with the onion skin, salt and chilli sauce.

 After 20 minutes, strain the broth and use it to cook the pasta, adding a little more salt. When the pasta is al dente, drain it, keep it warm and reserve.

Heat the olive oil in a wide frying pan or wok and add the chopped onion and garlic cloves. Let them soften.

Add the shrimp until they are coloured on both sides.

Add the clams, the cherry tomatoes in halves and 2/3 of the coriander, chopped, put the lid on and cook for 5 minutes.

Add the pasta, mix it well in the remaining ingredients and cook for another 5 minutes. Serve immediately sprinkled with the rest of the chopped coriander.