Sea Tagliatelle

Preparation:

Preparation: Put the prawns, scampi and cuttlefish (cleaned and cut) in a pan with three tablespoons of oil, the garlic and cook over high heat for about 5 minutes, stirring. Add a glass of sweet white wine and cook the sauce covered for another 5 minutes. Then add 4 or 5 tablespoons of preserves, a pinch of chilli pepper, salt and leave to stir for another 5 minutes and lastly add the purged and shelled clams; transfer the tagliatelle, boiled al dente in plenty of boiling salted water, into the sauce and sauté them in a pan over high heat for 3 minutes. Serve with the addition of a generous handful of chopped parsley and a sprinkling of pecorino.