Wash the shellfish in several waters, deburr the mussels and leave the shells in the water for 1 hour. Place the mussels in a large casserole dish over high heat and cook for 5 to 6 minutes until they open. Remove them from the pot using a slotted spoon and put them in a colander over a terrine.
Cook the other shellfish in the same way then add them to the colander. Remove them from their shells but keep a few whole for decoration. Strain the cooking juice from the shellfish and set aside.
Boil two liters of water in a large pot, add salt, add the pasta and cook for 8 to 10 minutes. Cool them and drain them.
Peel the garlic cloves and chop them.
Cut the sun-dried tomatoes into thin slices. Pour the olive oil into a sauté pan, add the garlic, the tomato slices and the crumbled pepper. cook for 2 minutes, add the cooking juices from the shellfish, bring to the boil, boil for 3 minutes, then add the pasta after draining.
Mix, add shells and herbs, mix again, heat for 2 minutes, remove from heat.
Decorate with a prawn and the reserved shellfish if desired. Serve
