Scialatielli veraci Amalfi-style

Tempo 10'  


(for 4 people)
– 500 g of scialatielli veraci OroGiallo
– 600 g of clams, sea truffles and mussels
– 150 g of shelled shrimps
– 250 g of little cuttlefishes
– 250 g of cherry tomatoes
– 20 g of olives and capers
– extra-virgin olive oil
– 2-3 cloves of garlic
– basil


In a large pan put the oil and brown lightly the garlic chopped in little pieces. Add the seafood, the shrimps and the little cuttlefishes previously cut in little pieces. Add the cherry tomatoes and let cook for some minutes in adding also the olives and the capers.
Cook the scialatielli in abundant salted water and drain them firm, pour them into the pan and let cook them in the sauce for about one minute. Sprinkle abundant chopped basil.