Paccheri con sugo di pesce

Clean the mussels by scrubbing their shells and removing any beards. Clean the clams by soaking them in cold, salted water for at least 30 minutes to encourage them to expel any sand. Discard any mussels or clams that are open and do not close when tapped.

Peel and devein the shrimp. Cut the cod fillet into 2-3 cm pieces.

Finely chop the garlic and the red chili pepper. Roughly chop the fresh parsley. Halve the cherry tomatoes.