Spaghetti all Scoglio

Ingredients for 4 servings:

• 500g spaghetti
• 500 g mussels
• 200 g squid(s)
• 200 g prawn(s), peeled
• 8 king prawns, with shell and head
• 50 g parsley
• 2 garlic cloves
• 12 cherry tomatoes
• 1 lemon(s), zest and juice
• 2 tbsp vegetable oil
• 200 ml white wine
• 250 ml tomatoes, pureed
• 250 ml tomatoes, chopped
• 1 tbsp olive oil
• 50 g unsalted butter
• some salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

classic Italian seafood pasta

Wash and brush the mussels. Clean and finely chop the squid. Finely chop the parsley. Mince the garlic and halve the cherry tomatoes. Wash the lemon and grate the zest. Squeeze out the juice and set everything aside. Bring a sufficiently large pot of water to a boil. Add salt and cook the spaghetti for 1-2 minutes less than the package instructions indicate. While the pasta is boiling, heat a large nonstick pan, add vegetable oil, and fry the shrimp, shells and heads on, for about 2 minutes on each side. Then remove and set aside. Now fry the squid and peeled shrimp, add the garlic and cherry tomatoes, and simmer everything for about 2 minutes. Add the mussels and immediately deglaze with white wine, passata, and chopped tomatoes. Stir in the lemon zest and juice, olive oil, and butter. Cover and wait until the mussels open. Then season with 3/4 of the parsley, salt, pepper, and a pinch of sugar. Mix with the spaghetti. Serve on a large plate, arrange the king prawns, shells and heads on, decoratively on top, and garnish with the remaining parsley.