Seafood fusilli
Ingredients for 4 persons
400 g. fusili
500 g. mussels
300 g. of clams
150 g. of seppioline (squid)
150 g. of small calamari
100 g. of alici (anchovies)
100 g. small shrimp
100 g. of olive oil packed tuna
500 g. tomato sauce
50 g. of parsley
6 Tbs of olive oil
1 Tb of oregano
2 cloves of garlic
salt as needed
Preparation
Cut the squid into strips; brush the
mussels clean, shuck the clams and put them both in a baking
tin and let them open on a fast flame; select only those that
have opened and contain a mollusk; filter the remaining liquid.
Mince the parsley and the garlic; parboil
the tomatoes, peel them, remove the seeds, and cut them into
small pieces.
In a casserole, use a fork to break
up the tuna, get rid of the oil, and add the olive oil and
parsley.
Let it brown for a few minutes, add
the tomatoes and a little salt; let it cook for 20 minutes
on a quick flame adding some of the filtered liquid from the
mollusks from time to time. At this point add the calamari,
squid, shrimp, and anchovy and monitor the simmering for another
5 minutes.
In the meantime cook the fusilli al
dente, drain and add to the casserole, then add the mussels
and clams. Thoroughly mix, checking the salt; flavor with
oregano and serve.
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