Wash tomatoes and carve cross the tip, parboil them for 25 seconds and then cool them down in iced water. Peel them, and cut in four parts. Take off the seeds and wipe them, then place them on a baking tray on a sheet of baking paper. Season them with oil, salt, basil, oregano, sugar, thyme, peels of lemon and orange and 2 cloves of garlic. Bake for about 2 hours at 70 ° C. Meanwhile, clean the squid and shrimps, cut them in two, putting the heads and shells aside. Place 10 shrimps between two sheets of baking paper in a square mold of 15 cm per side. With a meat mallet beat them, then place them in the freezer for about an hour. Prepare a bouquet by tying with kitchen twine parsley, bay leaf, thyme, basil; Fry gently in a pan with 8 tablespoons of olive oil, 2 cloves of garlic and all the diced vegetables. As soon as the mixture begins to brown add heads and shells and continue browning over high heat for 2-3 minutes. Add the brandy, the wine and let it evaporate. Add 1 liter of water and bake for 30 minutes at medium heat. Then filter the sauce through a sieve and put it aside. Place the prawns carpaccio on a dish by removing a layer of baking paper at a time and season them with a pinch of salt, fresh ground pepper and olive oil. Put the butter in a pan with a few basil leaves and let cook, then add the tomatoes and some prawns sauce. In salted water, cook the pasta, drain it "al dente". Mix it together with sauce, and to cook until creamy adding some olive oil, salt and pepper. When it looks creamy, away from heat, add the squid. With the help of a ladle twined the pasta and place it on the carpaccio, frosting with the sauce and garnishing with basil and a drizzle of oil. Match It is a great preparation with an excellent balance. So we need an equally balanced wine with hints of fruit, vanilla and Mediterranean flavours. The taste has a right warm note, without losing the freshness, that enriches the full taste. We propose a Costa D 'Amalfi White wine.