Mediterranean soup

INGREDIENTS for 4 PEOPLE 500 g 500 g clams, mussels, 3 carrots, 1 fennel, 2 Zucchini, 200 g of white beans in brine, onion, 3 cloves garlic, 4 tablespoons olive oil, 1, 5 l chicken stock, 400 g tomato sauce, 5 dl of dry white wine, scampi, 8 100 g of peas for, 80 g sedanini type dough, a small bunch of basil, salt and pepper.

Please clean the clams in salted water for two hours.

Scrape and brush the mussels.

Scrape the carrots, wash them and cut them into rings.

Clean the fennel, Zucchini and cut into cubes.

In a pan gently FRY in oil the finely chopped onion and garlic, and before browned, add the carrots and fennel; stirring constantly let stand for 5 minutes over medium heat.

Pour the broth, tomato and past do beans, simmer in covered pot and over low heat for about 20 minutes.

In a thick-bottomed saucepan, bring the wine to a boil; Add salt and pepper, then pour the clams and mussels.

Cover and simmer for 5 minutes, shaking the Pan, until the mussels are all open.

Reserve 4 mussels, clams and 8 cooking sauce, and set aside the pulp from any other.

Cook the shrimp in the sauce of firing shells; riservatene what a whole shelled and others.

Strain the cooking broth and pour it in the pan with the broth, along with peas and courgettes.

Salt pepper and continue cooking for another 10 minutes.

Add the pasta and bring to cooking: a few minutes before the end of cooking, add the pulp of mussels, shrimp and shredded Basil.

Serve hot garnished with shellfish kept apart.