Spaghetti allo Scoglio
Lisa
ingredients
- 400 Gr. Spaghetti
- 150 Gr. Little Squids, cleaned
- 50 Gr. Prawn tails, peeled and shelled
- 50 Gr. Mussels, scrubbed and shelled
- 50 Gr. Clams cleaned and shelled
- 250 Grams Tomato pulp
- 1 Glass White Wine
- 1 Small glass Brandy
- 2 Cloves Garlic
- 1 Small Onion
- 1 Carrot
- Parsley
- Fresh Red Pepper
- Extra-Virgin Olive Oil
directions
- 1
In a saucepan heat 4 spoons of olive oil, 2 cloves of garlic, the red pepper and the squids.
- 2
Cook on high heat, stirring well, wet with half wine and let it evaporate.
- 3
Add tomato pulp and a little water, cover the saucepan and continue cooking on medium heat.
- 4
In another little pot, with a spoon of oil, 1/2 minced clove of garlic and some salt, put the mussels, the clams and stir.
- 5
Remove from the heat, and pour 3 spoons of olive oil, add the minced onion and make it brown.
- 6
Add the prawns tails, mix, pour the rest of the wine and the brandy, continue cooking for 2 or 3 minutes on high heat. Then put all ingredients in the saucepan with the squids.
- 7
Cook pasta and put it in the saucepan, sauté and serve.
Source: Lisa
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