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  • Writer's pictureAmphoreus



300 gr. shrimps 300 gr. clams, (vongole) mussels and oysters with shell

300 gr. squids 1/2 cup olive oil 2 cloves garlic 3 tbsp. parsley 1 tbsp. grated hot pepper 300 gr. cuttlefish salt, black pepper 1/2 cup White wine 500 gr. spaghetti


Peel the mussels and oysters and let them soak in cold water for an hour.

Cut the squid into slices and leave the tentacles whole.

We do not peel the shrimp.

Pour 3 tablespoons of olive oil in a large pan and add the mussels and oysters to sauté over medium heat for about 10 minutes.

Discard any mussels or oysters that have not been opened.

In another pan, heat 6 tablespoons olive oil and sauté the garlic, parsley and pepper over medium heat.

Add the squid, cuttlefish, salt and pepper. Let them sauté a little, quench with the wine and let them boil for 10 minutes.

Add the shrimp, oysters and mussels. Mix well and bake for another 5 minutes.

Remove the sauce from the heat and cover the pan.

Boil the spaghetti in plenty of salted water.

Drain and put them in the pan with the seafood.

Put it back on the fire for 2 minutes until the flavors come together and then serve sprinkled with chopped parsley.

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