Ingredients: Per 4 servings
- 1 lb spaghetti
- extra virgin olive oil to taste
- 2 cloves of garlic
- 1 small bunch parsley
- 8 scampi, peeled
- 1 lb clams, peeled
- 1 lb squid
- 3 ½ tablespoons white wine
- 7 oz tomatoes, chopped
- 2 tablespoons parsley, chopped
- 1 scampo
Put a casserole on the heat with the oil and the garlic.
As soon as the garlic begins to color, add all of the thoroughly cleaned and washed fish.
After about 10 minutes, when the fish has become dry in its liquid, add a full glass of white wine and wait for another few minutes.
Blend in the tomato, a pinch of parsley and chili to taste.
Boil the spaghetti (about 3.5 oz per person) in abundant salted water.
When it is half-cooked, drain and dress with the sauce.
Arrange aluminum foil on a serving plate and pour the spaghetti onto it.
Wrap it up and put into a hot oven (400°F) for one minute.