Scialatielli with seafood

Tempo 10'  


(for 4 people)
– 500 g of scialatielli OroGiallo
– 600 g of clams, sea truffles, mussels
– 150 g of shelled shrimps
– 250 g of little cuttlefish
– 250 g of cherry tomatoes
– olive oil – 2 cloves of garlic
– parsley


While the pasta is boiling, in a big pan heat the oil and brown the garlic minced very thin until it is blond, add the seafood, the shrimps and the little cuttlefish cut into little pieces. Add the tomatoes and let cook for some minutes. Let the scialatielli cook firm and after having them drained, put them into the pan with the sauce and let them cook for 2 minutes. Sprinkle with abundant chopped parsley and serve immediately.