Pennoni With Seafood Vegetables

Preparation:

Preparation: Rinse the shellfish well under running water, then leave them to soak for a couple of hours in cold salted water, which you will change 2-3 times. Peel the onion and chop it coarsely. Clean the leek by removing the green part, the root and the tougher outer leaves and slice it into thin rounds. Wash the pepper, dry it, remove the stalk and seeds and cut it into cubes. Heat 4 tablespoons of oil in a large frying pan and brown the onion, leek and engraved chilli pepper. Add the pepper and peas and cook for 10 minutes, stirring frequently. Blend half of the vegetables, then put them back in the pan, season with the herbs, cover and keep warm. Scrape the seafood well under running water and let them open over high heat in a large saucepan with the minced garlic and 2 tablespoons of oil, stirring occasionally. Remove from the heat, set aside some shells for decoration and shell the others. Filter the cooking liquid. Cook the pasta al dente in plenty of boiling salted water, drain it, pour it into the pan with the vegetables and leave it to flavor for a few moments over high heat. Add the molluscs and their hot cooking liquid, mix well with a wooden spoon and cook for a few more seconds. Finally, sprinkle the pasta with pepper, decorate with the shells kept aside and serve.