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Spaghetti with seafood

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Easy

Doses: for 4 people

Ingredients

320 g of spaghetti,

300 g of fresh tomatoes,

16 mussels,

16 clams,

8 tails of shrimps (scampi),

8 tails of prawns,

4 canoes (sea cicadas),

4 scallops,

½ glass of dry white wine,

2 chopped garlic cloves,

1 bay leaf,

chopped parsley,

2 tablespoons extra virgin olive oil,

salt,

pepper.

Introduction

A classic seafood cuisine from both restaurant and home. Recipes with seafood are always very simple and quick precisely because of the delicacy of shellfish meat that do not require long and special cooking. The only warning is the certainty of the freshness of the product you buy.

Preparing

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Spaghetti with seafood

Pedocio de Trieste (Mussel)

Canocia de nassa

Resia garlic