Bavette Allo Scoglio

Preparation:

Preparation: Heat a few tablespoons of oil in a pan, 2 cloves of garlic, the chilli pepper and, almost at the same time, the baby squids; cook over high heat, mix well, add half the wine, let it evaporate then add the tomato and a little water, cover the pan and continue cooking over moderate heat. In another saucepan, with a spoonful of oil, 1/2 clove of minced garlic and a little salt, add the mussels and clams and mix for a few moments, then remove from the heat. Pour 3 tablespoons of oil into the same saucepan, add the chopped carrot and onion, brown, add the shrimp tails, mix, pour the rest of the wine and the brandy, continue cooking for 2 or 3 minutes over high heat, then pour everything into the pan with the squid. Cook the bavette al dente and put them on a serving plate, cover them with half of the sauce, sprinkle with chopped parsley, mix and serve. Pass the rest of the sauce aside.