Pennette rigate with seafood

The pennette with seafood are prepared by putting oil and garlic in a pan to which we will add the seafood to make them open in lively heat. Meanwhile, we will blanch the tomato that we will combine with the shellfish together with the chili, wine and aromas. The pennette will be cooked al dente and we will sauté them in a pan with the sauce to serve them with parsley and oil. Even pennette with seafood are a classic recipe of seaside resorts: it is possible to meet numerous variations that differ from each other depending on the area or, much more simply, from the ingredients available.

Ingredients

penne rigate 400 g 

Shellfish 300 g 

Mussels 400 g 

Clams 500 g 

Tomatoes 1 

Parsley 1 bunch 

Fresh chili pepper to taste 

Garlic 1 clove 

Extra virgin olive oil 4 tablespoons 

White wine 3 tablespoons 

Salt to taste 

Pepper to taste

Preparation

Put in a pan a tablespoon of extra virgin olive oil and a clove of garlic lightly crushed. Add the clams, mussels and scallops, after having thoroughly washed and purged from the sand, and let them open in heat. Blanch the tomato and clean it from the skin and seeds, cut it into small pieces and then add it to the shellfish that you have partly shelled. Add the chili, add the dry white wine, let it evaporate and add a sprinkling of salt and pepper to taste. Cook the pennette al dente in boiling salted water, and sauté it in the pan with the prepared sauce. Put in a serving dish and sprinkle with a tablespoon of chopped parsley and a spoonful of raw extra virgin olive oil.