Rome and seafood spaghetti-spaghetti allo scoglio

Ingredients

• 400 Gr. Spaghetti pasta
• 150 Gr. Little Squids, cleaned
• 50 Gr. Prawn tails, peeled and shelled
• 50 Gr. Mussels, scrubbed and shelled
• 50 Gr. Clams cleaned and shelled
• 250 Grams Tomato pulp
• 1 Glass White Wine
• 1 Small glass Brandy
• 2 Cloves Garlic
• 1 Small Onion
• 1 Carrot
• Parsley
• Fresh Red Pepper
• Extra-Virgin Olive Oil
• A pinch of red pepper flakes

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Preparation

• In a saucepan heat 4 spoons of olive oil, 2 cloves of garlic, the red pepper and the squids.
  Cook on high heat, stirring well, wet with half wine and let it evaporate.
• Add tomato pulp and a little water, cover the saucepan and continue cooking on medium heat.
• In another little pot, with a spoon of oil, ½ minced clove of garlic and some salt, put the mussels, the clams and stir.
• Remove from the heat, and pour 3 spoons of olive oil, add the minced onion and make it brown.
  
• Add the prawns tails, mix, pour the rest of the wine and the brandy and red pepper flakes, continue cooking for 2 or 3 minutes on high heat.
• Then put all ingredients in the saucepan with the squids.
• Cook pasta and put it in the saucepan, sauté, sprinkle with some parsley and serve.

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