To stretch the pasta and make the taglierini, thinner than the noodles. To remove (if there is) and to preserve the small hard muscle to the side of the capesantes. To rinse the capesantes and to dry them. To loosen the butter in a saucepan with heavy fund to middle fire. To add the shallots and to cook to let become them actually transparent (2 minutes). To mix the hulls of the shrimps and the muscles put aside and to cook for 1 minuteTo pour the vermouth and to continue the cooking for another minute. To add the leaf of laurel, 35 cls of water and to bring in ebullition . To decrease the flame and to simmer up to reduce the liquid to half actually (10-12 minutes). To put aside.To heat the oil in a wide frying pan from the heavy fund and to brown the tails of shrimp and the capesantes to middle fire, for 2 minutes around, often mixing. To add, after having past it, the liquid of the casserole and to remove from the fire, to cook the taglierinis in 6 liters water in ebullition with 3 teaspoons of salt. After 1 minute, to check the cooking. Pasta doesn't have to be too cooked. To drain it and to pour it in the frying pan with the fish, to season with the grass cipollina, pepper and to mix well. To let heat for 1 minute and serve immediately.