Garganelli with prawns and cuttlefish
Instructions
Fry the chopped onion in a skillet with 2 tablespoons oil; When it starts to turn Golden, add the cuttlefish cut into cubes and strips.
FRY for 2-3 minutes, sprinkle with a little sparkling wine, salt, pepper and add the tomato pulp.
In another pan, sauté garlic in the remaining oil, add the chilli and chopped parsley; throw in skillet scampi washed (before you cut the shell under the belly).
Cook for 5 minutes, add the wine and let evaporate.
After the cuttlefish cooked for 10 minutes, add the entire contents of the pan with the shrimp and continue cooking for another 7-8 minutes on low flame.
Finally, add salt.
Boil the garganelli pasta in salted water, drain and pour into the pan with the fish, mix well and serve with sprinkling with chopped parsley.
Ingredients and dosing for 4 persons
- 280 g of garganelli pasta fresh packaged type
- 1 onion
- 500 g of clean cuttlefish
- 16 scampi
- 1 clove of garlic
- 1 sprig of parsley
- 1 toe of chili
- 3 tablespoons of olive oil extra virgin
- 200 g of tomato pulp
- 1 glass of dry sparkling wine
- Salt
- Pepper