Seafood fettuccine with tomato sauce

Put the mussels and vongole in water with some salt; clean any dirt off the mussels and let the vongole purge their sand.

In a large saucepan over medium heat put the olive oil, crush in the garlic and cook about one minute without burning.

Cut the cherry tomatoes.

Add two tablespoons of water so the garlic does not burn; after about 30 seconds add the cherry tomatoes.

After about two minutes start pressing the tomatoes to release their juice, and add the calamari rings, which take longest; cook over gentle medium-low heat.

After about five or six minutes, when the calamari are no longer rubbery, add the prawns, mussels and vongole; stir and cook about two minutes, then lid on for a minute so the steam opens the shells.

Add the chili (optional), parsley, a bit of salt and pepper; stir, lid on, cook an extra minute or until all the mussels are open.

Take most of the vongole and mussel meat out of the shells and discard the shells, keeping some good-looking ones for decoration.

Add the homemade passata; it already has salt, and the seafood is salty, so add extra salt only if needed. Stir so every piece is coated.

Cover and cook about 10 minutes, no longer for fresh passata; shop passata can cook 15 to 20 minutes.

Bring a large pot of water to the boil with the sea salt; cook the fresh fettuccine about four to five minutes, stirring once.

Move the pasta straight into the sauce, never letting it sit in a colander, and mix gently; pasta water is not needed with this much sauce.

Plate, arranging the seafood on top, and finish with parsley. No cheese.