Recipe
 
SERVES 4
 
INGREDIENTS
 
1 lbs. dry imported Spaghetti
 
8 oz. Calamari (squid)
 
8 oz. medium shrimp
 
8 oz. mussels
 
8 oz. clams
 
4 TBS Olive oil
 
1/2 cup Italian parsley
 
1/2 cup white wine
 
1 can of plum tomatoes
 
1 pinch of dry chili pepper
 
4 cloves of garlic, chopped
 
1 pinch of saffron, dissolved in warm water
 
Clean squid and cut the tubes into rings, leaving the tentacles intact.
 
Rinse the mussels and clams under cold water, remove the beard from the mussels and clean and de-vein the shrimp.
 
In a large sauté pan add olive oil, garlic and chili pepper and cook at medium heat.
 
Add the calamari and cook them for a few minutes, then add the mussels and clams and cook them until they are open.
 
Add the wine.
 
Remove the mussels and clams.
 
Add the shrimp, cook them until they are red, then remove them.
 
Add the tomatoes and the saffron and cook them for a few minutes.
 
Return the shrimp, mussels and clams to the pan.
 
While the sauce is cooking, bring a large pot of water to a boil and cook the spaghetti al dente.
 
After the spaghetti are drained toss them with the sauce and the parsley in a large ceramic bowl.