Fry in a large pan the finely chopped garlic in oil, as it starts to brown add the peeled shrimp and let them cook for 2 minutes, then add the oysters and a sprig of chopped seaweed and keep cooking for another 2 minutes. Then towards the brandy and let it evaporate, then add the diced tomatoes, salt, cover with lid and keep cooking for another 3-4. Aside in another pan heat 2 tablespoons of oil and then add shrimp in shell, taking care not to remove the heads and tails, and cook them for 1 minute, then add the Prosecco and let it evaporate and keep them aside for the decoration of the dish. Prepare the algae, extending them in a baking pan with a splash of Prosecco and the step for 3 minutes at 120 ° C. Aside in boiling salted water cook the Scialatelli, then join them with oyster sauce and whisk together for a few minute. Serve and garnish as photos.