Spaghetti allo scoglio




1 kg mussels

1 kg clams

500 gr shrimps

500 gr prawns

500 gr squids

2 fresh tomatoes

2 or 3 cloves of garlic

Parsley to taste

500 gr spaghetti

Santagata extra virgin olive oil


In a pan, lightly brown the garlic with extra virgin olive oil, stir in the diced tomatoes, add the seafood and cook for 10 minutes. Boil the pasta in salted water, drain it al dente and add it to the previously made sauce.

Drizzle with Santagata extra virgin olive oil.