Carefully brush the mussels under water and remove any barbette, then wash them and set them aside.
Choose the clams, discarding those broken, and rinse them well under running water.
Peel, gut and wash the squid under running water, dry and cut into rings, then wash and dry the shrimp tails as well.
Put the clams in a saucepan over an open flame.
Put another pan on the fire with the mussels of the parsley chopped with your hands, two whole cloves of garlic and chopped fresh pepper.
Fate open clams and mussels covering the pot with a lid, then turn off the heat and, one by one, delete the shell and extract the mollusk that will put aside.
Proceed in this way but keep a dozen clams and mussels in their shells that you will need for the final decoration.
Strain the bottom of the clams and mussels into a narrow mesh strainer and set aside.
Heat the remaining oil in a large pan together with the crushed garlic and the chili pepper; Brown the squid for at least 5 minutes, then add the white wine and let it evaporate.
Add the chopped tomatoes and let them soften, then add salt, cover with a lid and cook over low heat for at least 10 minutes (or until the squid is tender).
Add the prawns and the lobster and remember to add a spoonful of liquid to the shellfish, as needed.
Meanwhile, lower the paccheri into boiling salted water.
Take the mollusks put aside and add them to the sauce and cook everything for another 5 minutes, then finally add the chopped parsley.
Finally add the clams and mussels with the shells in a casserole and when the paccheri are al dente drain them and sauté in a pan (14-15) together with the sauce, adding the liquid of the mussels and clams set aside.
When everything is well blended, and the bottom is dry, serve the paccheri decorating the dishes with some shellfish-equipped shellfish.
The lobster contributes a touch of refinement to the recipe, use the claws to garnish the serving dish. To add some color and flavor, also decorate with parsley leaves.
THE WINE RECOMMENDED FOR PACCHERI WITH SEAFOOD
My favorite wine to accompany this dish during a gallant dinner is the Greco di Tufo or the white Torgiano, to be served at a temperature between 8 ° and 10 ° C.