Ingredients:
- 400 g strozzapreti pasta
- 200 g mussels
- 200 g squid (cut into rings)
- 200 g shrimps (raw, peeled and cleaned)
- 4 large tomatoes (scalded, peeled and diced)
- 4 cloves of garlic (finely chopped)
- 1 bunch of fresh parsley (chopped)
- 100 ml extra virgin olive oil
- 1/2 cup of white wine
- salt and freshly ground black pepper to taste
- optional: chili flakes to taste
Preparation:
Seafood needs to be defrosted. Clean the mussels thoroughly and rinse them under running water. Blanch the tomatoes, peel them and cut them into cubes. Boil salted water in a large pot. Add strozzapreti pasta and cook according to package instructions until al dente. Strain and set aside. Heat half the olive oil in a large skillet over medium heat. Add chopped garlic and fry until it starts to turn golden. Add squid and fry for about 2-3 minutes. Add the shrimp and fry until they turn pink (about 3 minutes). Add mussels in their shells, white wine and cover the pan. Cook until the clams open (about 5 minutes). Discard any that don't open. Add the chopped tomatoes to the pan and cook over low heat for about 5 minutes until the tomatoes soften. Add the cooked pasta to the pan and mix well to coat the pasta with the sauce. Add the remaining olive oil, chopped parsley and salt and pepper to taste. If you like spicy food, add chili flakes. Mix everything gently to combine the ingredients. Serve hot, garnished with additional chopped parsley and, optionally, a slice of lemon for drizzling.
Enjoy your meal!
