Preparation time: 20´
Cooking time: 20´
For 4 persons
Ingredients
400 gr. tagliatelle
350 gr. Tomato Sauce Napoletana KYKNOS
4 large shrimps
200 gr. prawns (cleaned)
400 gr. mussels
200 gr clams (vongole)
3-4 small baby squids (or one medium cut into small pieces)
2 cloves garlic (sliced)
1 chili pepper (fresh or dried) finely chopped
80 gr. olive oil
200 gr. cherry tomatoes (halved)
¼ bunch parsley (finely chopped)
Salt, Freshly ground pepper
Preparation
Put the clams in a bowl of water and set them aside to expel their sand (this can also be done the day before, putting the bowl in the fridge until the time you cook them). Clean the mussels in the shell and pull their "beard" with force. Clean the shrimp keeping the head on and remove only the bottom part of the shell.
In a large pot of salted water, put the pasta to boil al dente.
At the same time, heat the olive oil in a large non-stick pan over high heat. Add the garlic and chili and saute for 2´. Add the shellfish and shake the pan for 3´-5´ until they open. Add the squid, the large shrimps and cook for 2´. Throw in the small shrimps and add the Tomato Sauce Napoletana KYKNOS. Shake the pan and let everything cook together for 6´-7´.
Transfer the cooked pasta directly from the pot to the pan. Add the cherry tomatoes and parsley, shake the pan to mix all the ingredients and serve immediately.