Trenette sapore di mare
Instructions
In a large frying pan put a little olive oil and then fry chopped onion and garlic; Add the cuttlefish, then cut squid into strips (without heads and tentacles that are always hard), chopped parsley and a glass of white wine.
Combine the shrimp (home of the envelope and the black wire), salt to taste and simmer, turning with a wooden spoon.
Last add the peeled tomatoes, chopped, chili and end of simmer.
Season the trenette, cooked al dente, saltandole in a pan with the sauce.
Ingredients and dosing for 4 persons
- 350 g of type trenette pasta
- 4 cuttlefish
- 4 squid
- 16 prawns
- Onion
- Garlic
- Chopped parsley
- 4 tomatoes
- Hot pepper
- 1 glass dry white wine
- Olive oil
- Salt