First, soak the clams in cold salted water. Meanwhile, prepare the seafood broth: wash and chop a garlic clove, half a red onion, half a carrot, and half a celery stalk. Add the shrimp heads. Sauté everything with 4 tablespoons of olive oil, deglaze with brandy, and once the alcohol has evaporated, add water and salt. Clean the mussels thoroughly under running water, removing any impurities from the shells.

Let a garlic clove soften in a pan. When it turns golden, increase the heat and add the mussels and clams. Cover with a lid, and as soon as they open, transfer them to a glass bowl, reserving the cooking liquid to finish the pasta. Clean the shrimp by removing the shells and veins, then place them in a bowl with a pinch of salt, the zest of an organic lemon, and a drizzle of olive oil.