A Sicilian Masterpiece...

INGREDIENTS

600 g 150 g bavette pasta type tiny squid cleaned 50 g shelled shrimp tails 50 g shelled mussels 50 g shelled clams olive oil 250 g tomato pulp 1 cup white wine 1 cup brandy 2 1/2 cloves garlic 1 carrot 1 small onion 1

grip 1 piece chili chopped parsley.

PREPARATION

In a saucepan heat a tablespoon oil, 2 cloves of garlic, chilli and, almost at the same time, the squid; Cook over high heat, stir well, wet with wine, half keepn then add the tomato sauce and a little water, cover the Pan and continue cooking at moderate flame.

In another saucepan with a tablespoon of oil, 1/2 clove of minced garlic and a pinch of salt, add the mussels, clams and mescolateper few seconds, withdrawn from the fire.In the same saucepan, pour in 3 tablespoons of olive oil, add the chopped carrot and onion, Saute, Add shrimp tails, stir, pour the rest of the wine and brandy, continue cooking for 2 or 3 minutes to heat, then pour all the pan with Squid.

Cook the bavette al dente and put them in a pot, cover with half of the sauce, Sprinkle chopped parsley, stir and serve.

Passed apart from the rest of the sauce.