Seafood spaghetti allo scoglio

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Mussels400 g
• Clams500 g
• Shrimp50 g
• Squid50 g
• Cherry tomatoes100 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Parsleyto taste
• Chili pepperto taste
• Saltto taste

Contains: gluten, shellfish,

Method

1. Clean the mussels: pull off the beard (the tuft poking out of the shell), scrape the shells with a small knife and rinse them; rinse the clams well under running water. Discard any shellfish with broken shells or that stay open when tapped.
2. Put the mussels and clams in a wide frying pan, cover and heat over high heat for 3–5 minutes, shaking the pan, until they open; discard any that stay closed, shell most of them and strain the liquid through a sieve lined with kitchen paper.
3. Bring a pan of water to the boil for the pasta and salt it lightly, as the seafood sauce is already salty. Meanwhile peel the prawns and remove the dark vein; cut the cleaned squid into rings; wash the cherry tomatoes and halve them; chop the parsley.
4. Add the spaghetti and cook for 2 minutes less than the packet time, so they stay very al dente.
5. Meanwhile heat the olive oil in the wide pan over medium heat with the crushed garlic and a pinch of chilli for a minute, add the squid and tomatoes and cook for 4 minutes, until the tomatoes soften.
6. Add the prawns, the shellfish and their strained liquid and cook for 2 minutes, until the prawns are pink; remove the garlic.
7. Drain the spaghetti straight into the pan and finish them in the sauce over high heat for 2 minutes, stirring, until they absorb it and turn glossy; top with chopped parsley.