1Clean the mussels and wash them thoroughly, put them in a pan with two tablespoons of extra virgin olive oil, a clove
of garlic and chopped parsley; let them open on high heat. Do the same for the clams. When mussels and clams will be opened take the fruits, strain the cooking liquid and keep it aside in a bowl.
2Toast the rice of semolina with three tablespoons of extra virgin olive oil for two minutes, slowly add the hot broth and continue to do so until it is al dente. Also gradually incorporate the cooking liquid of the seafood and almost at the end also the fruits. Add a little salt and stir in a little raw olive oil continuing until the desired consistency, which must be creamy.
3Serve with a generous sprinkling of chopped parsley.
