Easy homemade scialatielli pasta with seafood marinara recipe

Rinse the seafood well under running water and drain.

Wash the parsley, dry it, and finely chop them.

Wash the cherry tomatoes and cut them into parts.

Clean the shrimp without shelling them.

Clean the prawns by cutting them.

Clean the mussels well.

Clean the squid and cut them into strips and cut the swordfish into cubes.

In a pan pour a drizzle of extra virgin olive oil, add some chilli pepper, a whole clove of poached garlic, the sprigs of parsley, mussels and clams. Cover with a lid and start cooking on high heat.

Filter the cooking liquid through a strainer. Also, remove the garlic clove.

In a pan, heat a drizzle of extra virgin olive oil with a whole clove of garlic mashed.

Add the scampi, a little chilli and the cherry tomatoes and let it brown for a couple of minutes with the lid on.

Blend with a ladle of shellfish liquid and leave to flavour for a few moments.

Remove the prawns from the pan, put them aside on a plate, and add the prawns to the same pan with the sauce, letting them cook for about 1-2 minutes with the lid.

Remove the shrimp from the pan and cook the swordfish in the same sauce, over medium heat and with the lid on for 5-6 minutes, adding the last part of the water released by the molluscs.

Cook the scialatielli or other pasta, in plenty of boiling salted water.

Drain the pasta al dente and pour it directly into the pan with the fish sauce.

Turn off the heat and add all the previously cooked fish.

Cover with the lid and let it rest for 1 minute. Mix everything with a sprinkling of chopped parsley, a little pepper and a drizzle of raw extra virgin olive oil.

Serve your scialatielli pasta with seafood marinara. Enjoy your meal!