Trenette allo scoglio
Instructions
Drain clams, keeping them in lightly salted water for about half an hour; clean the mussels.
Open the shellfish on the fire, keeping aside the produced water, carefully filtered.
Shell shellfish; If you wish, leave someone with the shell to make it more spectacular presentation.
Clean the prawns and the squid then cut coarsely.
In a Pan fry in capable 10 tablespoons olive oil chopped garlic, parsley and chilli.
As soon as garlic begins to color, add half a glass of dry white wine and shellfish water filtered.
Add salt and cook over moderate heat for about 10 minutes.
Add seafood, molluscs, crustaceans and continue for another 10 minutes.
Boil the trenette, drain and toss in the pan for a few seconds; Garnish with chopped parsley and seafood with the shell then serve.
Note: add salt just because the ingredients used are already tasty of course.
Ingredients and dosing for 4 persons
- 400 g of type trenette pasta
- 400 g of clams
- 400 g of mussels
- 300 g of shrimp
- 200 g of squid
- 1 clove of garlic
- 1 chili
- Parsley
- 1/2 cup of dry white wine
- 10 tablespoons of olive oil extra virgin
- Salt