Home-made tagliolini
with pomodorini Minuetto

For the pasta: 200 g flour; 2 fresh eggs; water; salt. For the sauce: 500 g mussels; 300 g clams; 4 fresh tomatoes, variety San Marzano; 1 clove of garlic; 1 bunch of parsley; some basil leaves; 1 spoon of brandy; sea water; extra-virgin olive oil; salt

To make the pasta: mix the flour with the eggs, a dash of salt and some spoons of warm water. Work the dough with strength until it becomes smooth and even. Using a rolling pin, roll out the dough until it reaches a 2 millimetres height, then leave it to rest for about 30 minutes.
Cut the layer of pasta in strips, 5 millimetres large, possibly using a machine for pasta or twisting it and then cutting the strips with a knife.
To prepare the sauce: pour some oil in a large saucepan adding chopped garlic, parsley and roughly chopped tomatoes. When the tomatoes start to melt, add the mussels and clams, both previously left to clean in sea water. Sprinkle on some brandy and let it evaporate, completing the cooking.
Cook the tagliolini in plenty of salted water for 3 minutes, drain them and pour them in the saucepan stirring them over the heat. Serve very hot, garnished with some fresh basil leaves.