500g mussels (cozze)
400g prawns (scampi), with heads removed
400g crawfish (gamberoni)
300g squid (calamari), cut into rings
100g tomato sauce
3 cloves garlicparsley,
bunch choppedbasil,
bunchHot pepper (optional)
500g clams (vongole)
5t oil
*Boil the clams and mussels, separately, to open them. Strain and conserve the cooking water. Notes on preparing fresh shellfish: Soak the clams in fresh water for 6-8 hours to clean beforehand, and clean outside of mussels first. Here are some good step-by-step instructions for cleaning clams/mussels.
*In another (very large) frying pan, brown the garlic cloves in the oil, and add the tomato sauce (not too much because you just want to give it a little color, not make it a red sauce), then the calmari and some of the fresh parsley. Cook for 20 minutes, adding water if it becomes too dry.
*In another (very large) frying pan, brown the garlic cloves in the oil, and add the tomato sauce (not too much because you just want to give it a little color, not make it a red sauce), then the calmari and some of the fresh parsley. Cook for 20 minutes, adding water if it beco
