Spaghettoni senator hats with seafood

Ingredients for 5 people

• 400g of Senatore Cappelli spaghettoni
• 200 g Canestrelli
• 200 g Mussels
• 200 g Clams
• 200 g Prawns
• 2 cloves of garlic
• 2 Tomatoes
• 1 bunch Parsley
• 2 tablespoons extra virgin olive oil
• Chili pepper to taste
• Salt to taste
• Pepper as needed
• 3 tablespoons sweet white wine

Preparation

Blanch the prawns and shell them, heat the seafood in a pan without water, let them open and then remove the molluscs from the shells. Filter the remaining liquid and keep it aside. Place the oil in a pan with very finely chopped garlic, heat and then add the seafood. Mix, lower the heat and add the prawns, the tomato cut into small pieces, the filtered shellfish liquid, chopped parsley, white wine, a pinch of chilli pepper, salt and pepper to taste. Cook over low heat for about 10 minutes. Boil the spaghetti al dente, drain them and place them in the pan with the seafood, sauté for a minute to mix well and serve on a serving plate.