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Scialatielli Gragnano the sea

Sc ialatielli Gragnano to Tues and

continue my collaboration with a simple recipe for all to enjoy

1 package lemon Scialatielli " pulp of Gragnano"

Clumps of squid prawns

Verdesca

Cod

octopus

Cuttlefish

Clams Mussels Parsley

Mullet

1 tablespoon grated

"Buatta" or double concentrated tomato

Garlic Oil

in a large frying pan fry in a gilded mirror extra virgin olive oil a few cloves of garlic, add a tablespoon of "Buatta" and mix. Then join the order, the first clumps of squid and octopus and two small peppers and deglaze with white wine. Once you add gradient the cuttlefish and the shark then the prawns, and finally the clams and mussels open precedentementee cod. If necessary, add water to cook the mussels filtered almost cooked, add the chopped parsley. Scialatielli Cook in plenty of salted water for 15 minutes and pour into the pan with the fish, add a sprinkling of roe and serve garnishing the plate and match it with a good glass of Falanghina Taburno.