Spaghettoni alla Pescatora di Tony

To begin with, I recommend a large spaghettone, I'm not saying the brand so as not to advertise, but you need a nice consistent spaghettone (don't take the noodles please!)

Recipe for 4 people:

340 gr of Spaghettoni

1/2 kg of mussels and 300 gr of clams

3/4 small squid or "morocco" squid or "mediterranean" squid

2.5 hg of shrimp

3 cloves of garlic

1 sprig of marjoram

chili pepper to taste

half a glass of white wine

5/6 datterini tomatoes

Salt and Pepper To Taste.

Clean, peel and cut the squid into strips of about 1 cm or 1.5 cm, the head must be divided in two.

We crush 3 cloves of garlic and put them in a pan of about 30 cm in diameter with a little oil, if you like a little pepper, a sprig of marjoram and when the oil begins to fry put clams and mussels, cover with the lid and let the fire go until they open.

Think of the shrimp, shell them and put them aside, brown the heads in a pan with a drop of oil, as soon as they are cooked, mash them with a potato masher and put the mixture into the sauce we are preparing.

At this point remove 5 mussels and 5 clams each and put them on one side, the others, remove them from the shell and mince them, put them back in the pan with the squid, cook for about 5/6 minutes and add the prawns. Blend with the white wine, chop the pepper and if you like it and a little salt (taste it please), add 5/6 red datterini tomatoes. Let it all flavor and if it is a little dry you can add a little bit of fish broth made with shrimp scraps.

Can you smell the perfume ???

About 3 minutes after cooking the spaghetti, drain and toss them in the pan with the sauce and sauté. Serve on the plate with the clams and mussels you have kept aside, a pinch of parsley and that's it.

Did you like this recipe? Don't feel like preparing it? Come and try it on my boat, with freshly caught fish, lulled by the waves and you will feel like you are in paradise !!!