Penne Al Baffo

Preparation:

Preparation: Cut two cloves of garlic and place them in a saucepan with the olive oil, heating over a low heat, adding the octopuses and squid minced with a knife, as soon as they are hot, let them evaporate over the white wine, adding the chopped peeled tomato, then salt and pepper; cook everything for about 15 minutes. Chop the fennel and boil it (well cooked) in a little water with some salt, browning it with a little anchovy paste. Put everything in the pan, add the cream and bring to the boil, and then add the half-cooked smooth penne, mix and then decorate with the prawns, then cook over low heat until the pasta is cooked al dente. Serve, with the addition of parsley.