Finely chop the onion and the clove of garlic, fry them in a saucepan with high sides with a dash of extra virgin olive oil, add the carapaces and the heads of the fish, flour and toast for a few minutes, squeezing the fish with a spoon of wood to release all the juices, blend with the white wine, add the water and bring to an end, then extinguish the fire, incorporate the mozzarella whey and let it rest, it will be used to cook the pasta. Clean the clams, clean the prawns and prawns, and keep the remains for the fish stock. In a large saucepan (Bio Cook by Illa) sauté the finely chopped garlic with a drop of extra virgin olive oil, then add the clams , cover and let them open, leave to flavor for a few minutes and then add the prawns and prawns, blend with the wine, allow to evaporate and then add the tomato fillets, cook for a few minutes, then add the pasta and cook (20 minutes) continuing to add the liquid obtained by mixing the fish stock together with the buffalo mozzarella whey. Meanwhile empty the tomatoes, fill them with a cube of mozzarella di bufala, the remaining will be frayed and used to garnish the dish, close with a toothpick and pass them in a pan with a dash of extra virgin olive oil and a clove of garlic in a shirt and turn off the heat, putting a lid in such a way that the mozzarella is melted. Serve the pasta decorating the dish with tomato pearls, fresh parsley and frayed buffalo mozzarella.
by di Gossip Girl
