PACCHERI WITH SQUID, SEA COBS AND CLAMS 

A recipe with an exceptional scent of the sea. Three specialties combined in a single dish... dedicated to all fans! Personally I do not consider it ideal for baking, grilling and frying. Today I made a light sauce with a little fresh tomato to season the paccheri, cooked al dente.

Ingredients

Squid 200g

Sea cobs 8 

Clams 300g

Tomatoes 10 

White wine to taste 

Garlic 2 cloves 

Extra virgin olive oil to taste 

Parsley to taste

Procedure

If you can get the squid cleaned, you save time, and once you get home, there is nothing left to do but cut it into small pieces. The sea cobs, we put them whole for practicality, but there are those who engrave them on the back. Take a large pan, add a modest amount of oil, pepper and garlic. Let it fry, so that the garlic and pepper release their scents. Add the squid in pieces with the parsley. After the squid water has completely evaporated, add the wine and continue cooking for about twenty minutes over low heat and with the lid. Almost at the end of cooking, add the cobs and let them take color. Meanwhile, cut the cherry tomatoes into four wedges, and as soon as the squid are ready, add them and mix. Let it flavor for another 10 minutes. Meanwhile, boil the water and start cooking the pasta. Cook the clams by opening them in a separate saucepan; Filter the liquid that has escaped and add everything to the preparation. After a few minutes, drain the paccheri al dente and stir... A REAL DELIGHT!