Pasta alla Carmello recipe

Ingredients

• (The shellfish is weighed including shells)
• Extra virgin olive oil, as needed
• 100 g garlic
• 100 g red chilli
• 1 kg squid
• 600 g Sicilian prawns
• 2 kg mussels
• 1 kg clams
• 200 g pasta
• 80 g basil
• 2 kg plum tomatoes on the vine
• Salt, to taste
• 1 glass white wine
• 3 ladles fish stock
• 20 g parsley

1. In a pan heat the olive oil with garlic, chilli and fry a little to brown then add the seafood for a couple of minutes only.
2. Add the white wine, once evaporated add the tomatoes and continue to stir. Add the fish stock, a little at a time.
3. Meanwhile, put the pasta on to boil to al dente, not any longer as it will continue to cook a little once mixed in with the sauce.
To Serve
4. Once the pasta is cooked, drain and pour into the pan with the sauce. Add parsley and serve.