Ribbons With Seafood

Preparation:

Preparation: Add chopped garlic and parsley to the oil in a pan, fry for 2 minutes, then add the diced potatoes, cook, blending with a little white wine. In the meantime, in a separate saucepan, open the shellfish, remove them from the shell and set aside a little filtered liquid. Cook the pasta al dente. Add the seafood to the pan in which the potatoes were cooked, season with salt and pepper and possibly add a little liquid kept aside. Drain the pasta, then sauté it in the pan with the shellfish and potato cubes, adding the halved cherry tomatoes. Serve on the table, sprinkling as desired with chives or fresh parsley and avoiding the use of cheese that does not go well with fish.