Troccoli with Seafood

Name: Troccoli with Seafood
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 13 1/2 oz troccoli pasta (about 380 grams); 14 oz mussels (about 400 grams); 1 octopus; 7 oz shrimp (about 200 grams); 2 baby cuttlefish; 2-4 cherry tomatoes; Chopped fresh parsley, to taste; Salt and pepper, to taste; Extra virgin olive oil, to taste; 1 garlic clove; 1/2 cup dry white wine (about 100 ml)

Francesca Giampetruzzi @cook_francesca

Seafood is always present on Puglian tables, especially at Christmas. This troccoli pasta is full of the aroma and flavor that reminds us of our sea.

Francesca Giampetruzzi @cook_francesca

Seafood is always present on Puglian tables, especially at Christmas. This troccoli pasta is full of the aroma and flavor that reminds us of our sea.

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Ingredients

30 minutes

Serves 4 servings

13 1/2 oztroccoli pasta (about 380 grams)
14 ozmussels (about 400 grams)
1octopus
7 ozshrimp (about 200 grams)
2baby cuttlefish
2-4cherry tomatoes
Chopped fresh parsley, to taste
Salt and pepper, to taste
Extra virgin olive oil, to taste
1garlic clove
1/2 cupdry white wine (about 100 ml)

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Steps

30 minutes

1

Start by cleaning the ingredients: scrub the mussels and remove the beards.
2

Remove the tentacles and eyes from the octopus and cut it into pieces. Do the same with the cuttlefish.
3

Peel and clean the shrimp, removing the heads and shells.
4

Bring a pot of water to a boil for the pasta.
5

Pour enough olive oil into a pot to cover the bottom and add the garlic clove.
6

When the oil starts to sizzle and the garlic is golden, remove the garlic and add the octopus pieces and cuttlefish.
7

Sauté, then add the mussels, cherry tomatoes, and white wine. Cook over high heat for 10 minutes, then add the shrimp and lower the heat. Season with salt. (If the mixture gets too dry, add a little hot water.)
8

Taste the octopus; once it's cooked, turn off the heat and sprinkle with pepper and chopped parsley. Cover with a lid and cook the pasta until al dente, then toss it in the seafood pot.
9

Now you can serve and enjoy the compliments from your guests!