In: All Recipes recipes3 July 2007
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And here you have what I made last Sunday at lunch time… Fresh past with seafood sauce, this time with no tomatoes 🙂 I used scialatielli, a fresh pasta shape typical of Campania, and this is a delicious Neapolitan recipe: Seafood Scialatielli!

Ingredients for 6 servings:
500 g of scialatielli pasta
400 g of giant prawns Valtrex buy online
200 g of baby cuttlefish
200 g of baby octopus
200 g of shelled clams, or mussels, or both
1 clove of garlic
1/2 glass of white wine
black pepper fluconazole without prescription
buy Accutane extra-virgin olive oil

Preparation Time: 30 min.
Cooking Time: 15 min.
Total Time: 45

How to make Seafood Pasta

Pan-fry the garlic in some olive oil (be generous) in a large pan. Once golden, take it away and add the prawns.


Let brown, on a high heat, both sides, then add the wine and let reduce. Meanwhile prepare and clean baby octopus and cuttlefish, cut them in pieces.


Then add them into the pan. Season to taste with salt and freshly ground pepper, and let cook for a dozen minutes on a low heat. Meanwhile, clean and prepare the clams/mussels, cooking them until they open.


When almost ready, add the clams/mussels and their strained cooking water. Cook on a high heat for a couple of minutes.


Cook the scialatielli in a large pot of boiling salted water, drain them “al dente”, and stir into the sauce.


Sprinkle with some chopped parsley and some additional freshly ground pepper, and serve.

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