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
salt
black pepper fluconazole without prescription
parsley
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.

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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.

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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.

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

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

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

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