125 grams shrimp, medium raw, peeled, and cleaned without heads
6 tablespoons olive oil
1 teaspoon garlic
1 tablespoon parsley, finely chopped
75 milliliters white wine
500 grams canned tomato, whole and peeled with their juice (cut into large pieces)
1/2 teaspoons peperoncino
salt
Preparation
1h 10 mins
0 mins
Medium
Clean and cut the squid into rings, separating the tentacles.
Clean the mussels and clams. Soak in water for 5 minutes, rinse them, and scrub their shells. Discard any that are open. Remove the beards from the mussels and the coral from the scallops.
Peel and devein the shrimp and cut them in half lengthwise.
Put the olive oil and garlic in a large pan over medium-high heat. Cook for about 2 minutes. Add the parsley and the squid. Continue stirring for 1-2 minutes.
Put the white wine and continue cooking until it has reduced by half.
Add the tomatoes and let them boil. Reduce the heat to low. Cover the pan with a lid and cook until the squid is tender, about 45 minutes. (If the liquid evaporates before the squid is ready, add a little water.)
When the squid is tender, add a little salt and set aside.
Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt and drop in all the pasta until it is fully submerged.
Turn the pan back on to medium heat and add the ground chili. Incorporate the mussels and clams, and when they start to open (after 2 minutes), add the scallops and shrimp. Season with salt and add a little extra olive oil. Cook for another 2-3 minutes and set aside.
When the pasta is cooked al dente, drain and mix with the sauce to serve, leaving the clams and mussels in their shells.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?