Ingredients (For 4 people):
300 g of Carli Caserecce, 1 x 200 g squid, 1 cuttlefish weighing approximately 350 g, 300 g of
shelled prawns, 15 cherry tomatoes, 1 unpeeled garlic clove, 1 tablespoon of chopped parsley, 1 Carli Sardine, ½
glass of white wine, 1 tablespoon of grated bread, salt, Carli Extra Virgin Olive Oil Delicato.
Time required: 45 minutes
Preparation
Wash the squid and the cuttlefish, slice into rounds then cut the tentacles into small cubes.
Place in a frying pan with the garlic clove and brown in 4 tablespoons of oil.
Add the wine, cover and allow to simmer. Mix in the tomatoes and 15 minutes afterwards the prawns. Leave to cook further for
4 to 5 minutes, add salt according to your taste. In another frying pan, fry the grated bread until golden
with the flaked sardine and the parsley. Cook the pasta until al dente, drain and pour into the frying pan
with the squid and prawn sauce. Sprinkle with the grated bread-sardine mixture and serve immediately.
