Gastronomixs

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.

Spaghetti alla Frutti di MareEnlarge

Ingredients

1250

g

mixed shellfish, such as cockles and mussels

1000

g

gurnard fillet

500

g

king prawns, cleaned

500

g

cherry tomatoes

8

g

freshly ground pepper

75

ml

olive oil

2.5

 

chilli peppers, in rings

25

g

parsley, finely chopped

5

cloves

garlic, finely chopped

 

 

sea salt and freshly ground black pepper

750

g

dried pasta (spaghetti)

Preparation method

Serving suggestions

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