INGREDIENTS

DIFFICULTY: MEDIUM          PREP. TIME: 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 4          COST: MEDIUM

1 POUND MIXED SHELL FISH

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1/2 POUND CLEANED SHRIMP

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1/2 POUND SQUILLS, OPTIONAL

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1/2 POUND CALAMARI, CLEANED

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3 GARLIC CLOVES, CHOPPED

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5 TBLSPOONS EXTRA VERGIN OLIVE OIL

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2 RED PEPPERS, CHOPPED

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SALT TO TASTE

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2 TBLESPOONS PARSLEY

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INGREDIENTS FOR PASTA

1 POUND SPAGHETTI

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WATER

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SALT TO TASTE

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RECIPE

IN A MEDIUM BOWL PLACE THE SHELLFISH WITH 1 LITER OF WATER AND THE 28 GR.(2 TBLSPOONS) OF SALT. STIRR, LET THEM REST 1 TO 2 HOURS. WASH THE SHELLFISH UNDER RUNNING WATER RUBBING THEM TOGETHER. TAP EACH CLAM ON THE CUTTING BOARD, DO NOT USE THE ONES THAT HAVE SAND IN THEM, JUST THROUGH THEM AWAY. (SEE SPAGHETTI ALLE VONGOLE)

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PLACE THE SHELLFISH IN A LARGE POT, OVER MEDIUM HEAT, AND COVER

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COOK UNTIL THE SHELLFISH OPEN. DISCARD THE ONES THAT REMAIN CLOSED. TAKE THE SHELLFISH OUT OF THE POT AND PLACE THEM IN A BOWL, SET A SIDE

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FILTER THE WATER OF THE SHELLFISH AND PLACE IN A BOWL, SET A SIDE

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IN A LARGE FRY PAN, OVER MEDIUM HEAT, PLACE THE OLIVE OIL, GARLIC AND RED PEPPER. START TO BOIL THE WATER TO COOK THE PASTA.

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ONCE THE GARLIC IS STARTING TO GET COLORED, BUT NOT BROWN, ADD THE SHELLFISH WATER AND MAKE IT EVAPORATE A LITTLE

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ADD THE SQUILL, CALAMARI AND SHRIMP. COOK

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ADD THE SHELLFISH. I LIKE TO TAKE A FEW OUT OF THE SHELL. THE SHELLFISH IS ALREADY COOKED, THEY DO NOT NEED TO COOK MORE.

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DRAIN THE PASTA AL DENTE AND ADD IT TO THE SAUCE, SAUTEE OVER MEDIUM HEAT

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SERVE THE SPAGHETTI ALLO SCOGLIO, AND BUON APPETITO!!

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