350 gr (12.3 ounces) bucatini
300 gr (10.5 ounces) squid rings
1 Kg (2.2 lbs) mussels
500 gr (1.1 lbs) clams
200 gr (7 ounces) whole shrimps
2 Peeled Roma tomatoes
1 tablespoon minced onion
1 tablespoon minced parsley
1 sage leave
Half glass dry white wine
1 shot cognac
Extra virgin olive oil
1 knob unsalted butter
Salt / pepper (to taste)
1 - Soak the clams in salted cold water for 2 hours, changing water several times. Scrape the mussels shells and rinse them.
2 - Remove the heads and the shells from the shrimps and cut their back ridge to remove the black vein. Rinse them with water.
3 - Place the mussels and the clams in a large skillet with 2 tablespoons of extra virgin olive oil, discarding the opened or the broken ones, over high heat until all the shells open.
4 - Eliminate the clams and the mussels with closed shells and set aside to cool. Remove 3/4 of the clams and mussels from their shells. Filter sauce in a strainer lined with gauze and set aside.
5 - Heat 2 tablespoons of extra virgin olive oil in a large pan (like a wok) with a tablespoon of minced parsley and a sage leaf.
6 - Add the squid rings and after a couple of minutes pour the white dry wine. Let the wine evaporate over high heat.
7 - Add the peeled Rome tomatoes cut into dices and cook 20 minutes.
8 - In another pan combine the butter knob with the minced onion. After a couple of minutes add the shrimps and brown them over high heat.
9 - Pour the cognac and set fire to flambé the shrimps. When the alcohol has evaporated, turn off the heat.
10 - Combine the mussels, the clams and the shrimps with the squid rings. Pour the mussels and clams strained liquid too.
11 - In the meantime, cook the bucatini in salted boiling water following the instructions on the pasta package.
12 - Drain the pasta in a colander.
13 - Add the bucatini in the seafood mix and toss. Serve hot.