Petitchef

Rome and seafood spaghetti-spaghetti allo scoglio

Main Dish
6 servings
20 min
15 min
Very Easy

Ingredients

6

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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Photos

Rome and Seafood Spaghetti-Spaghetti Allo Scoglio, photo 1
Rome and Seafood Spaghetti-Spaghetti Allo Scoglio, photo 2

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