Spaghetti alla rosinella
2 tablespoons olive oil
2 garlic cloves
1 fresh red chili, deseeded and finely chopped
300 g fresh clams
2 fresh squid
250 g fresh raw shrimp (peeled and deveined)
400 g spaghetti
Salt
Ground black pepper
Parsley
How to make it:
Heat the oil in a large pan over medium heat and sweat the garlic and chili for a few minutes until soft. Add the clams and squid to the pan with half of the garlic and half of the chili, and continue to sweat, taking care that the garlic and chili do not burn.
As soon as the clams open (discard any that do not), tip the contents of the pan onto a plate and set aside. Add the shrimp to the same pan with the remaining garlic and chili, and saute over medium heat for a few minutes until cooked.
Pick the flesh from the clam shells, discard the shells, and return the flesh to the pan with the squid, garlic, and chili.
Season with salt and a little black pepper, and toss to heat through.
Meanwhile, cook the spaghetti in a large pan of slightly salted boiling water until al dente.
Drain and add to the sauce with just enough amount of cooking water to keep the pasta moist. Stir well, transfer to a large serving bowl or individual pasta bowls, and sprinkle with lots of chopped parsley.
Serve it with white wine.
!Tip : Make sure the clams are fresh it can cause serious illness if not.
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