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Spaghetti alla Frutti di Mare

This recipe combines fish with shellfish and cherry tomatoes. Preferably use piennolo, vine cherry tomatoes that grow on the slopes of Mount Vesuvius. However, other sweet cherry tomatoes are also fine.

Serves around ten people.

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Allergens and dietary requirements

  • Mollusks
  • Crustaceans
  • Sulphite
  • Fish
  • Pescetarian

Ingredients

1250
g
mixed shellfish, such as cockles and mussels
1000
g
gurnard fillet
500
g
jumbo prawns
500
g
cherry tomatoes
8
g
pepper, ground
75
ml
olive oil
2.5
red chilli pepper, cut in rings
25
g
parsley, finely chopped
5
cloves
garlic, finely chopped
salt and pepper
750
g
dried pasta (spaghetti)

Scale recipe

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