Tagliatelle with seafoods

tagliatelleaifruttidimareServes for 4 persons: 360g of noodles, 300g of squid, octopus 300g, 500g of lupins, 10 cherry tomatoes, garlic, oil, salt, pepper, red pepper, parsley.

Preparation: Fry in a very large pan and with plenty of extra virgin olive oil a clove of crushed garlic and chilli. Once golden, lift the garlic and add the octopus and squid cut into rings. When almost cooked add a dozen of cherry tomatoes, salt and pepper. To restrict the sauce and then add the lupins. Cover with a lid and wait for the valves open. Cook the tagliatelle in salted water, cook al dente and skip all the sauce seafood. Serve the tagliatelle with seafood with a sprinkling of pepper and fresh parsley on each plate.