Frutti Di Mare Orecchiette Under the Strudel Dough

A great pasta dish for any occasion:

Remove skin from shallots and carrot and cut into fine small cubes. Clean and rinse the leek and celery and cut into fine cubes. In a saucepan with 2 tbsp olive oil, sauté the shallots, add the carrot, celery and leek. Remove the garlic from the skin, press it smooth and add it. Also thyme and bay leaf seasoning. Season with a little salt, pepper and 1 pinch of sugar. Add the tomatoes and simmer on low heat for about 30 minutes, then strain and season the tomato sauce. Cook the orecchiette in salted water until al dente, then drain. Clean the mussels and rinse them after they have cooled. (Make sure that the mussels are closed. Be sure to pick out and discard any open or damaged mussels). Heat white wine in a saucepan and add mussels, do in about 5 minutes with lid closed. Take out the mussels and remove them from their shells. (Pick out the mussels that have not opened and throw them away.) Remove the shells from the crab tails and remove the intestines. Cut the fish fillet into cubes of about 4 cm.

Squeeze the juice from one lemon. Place the crayfish tails and fish cubes in a suitable bowl, season with salt and pepper and marinate with the juice of one lemon. Cut the olives into sixths, halve the cherry tomatoes. Rinse the basil, shake it dry and sprinkle it with the

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