Trenette Allo Scoglio

Preparation:

Preparation: Purge the clams, keeping them in slightly salted warm water for about half an hour; clean the mussels. Open the seafood over the heat, keeping the carefully filtered water aside. Shell seafood; if desired, leave some with the shell to make the presentation on the table more spectacular. Clean the shrimps and squids then cut them coarsely. In a large frying pan, fry the chopped garlic, parsley and chilli pepper in 10 tablespoons of olive oil. As soon as the garlic starts to brown, add half a glass of dry white wine and the filtered seafood water. Add salt and cook over medium heat for about 10 minutes. Then add seafood, molluscs, crustaceans and continue for another 10 minutes. Boil the trenette, drain and sauté them for a few moments in the pan; decorate with minced parsley and shellfish, then serve. Note: salt a little because the ingredients used are already naturally tasty.