Recipe by Salvatore Garofalo
‎ in the frying pan I brown a clove of garlic, a few stalks of parsley, add the seafood and 1/2 glass of water…
As they open I remove it… I also remove the liquid…
In the same pan I brown a little chopped garlic, parsley and a little chili pepper, I add the cherry tomatoes and the filtered fruit liquid…
Let it cook for 10 minutes, add the spaghetti which is very al dente and cook and cook. in the sauce if necessary I add a little cooking water and continue stirring the pasta which releases the starch and makes it creamy I add the shelled seafood and keep some whole when ready I add a drizzle of raw oil and a good handful of parsley and serve on plates, adding the unpeeled fruit to garnish.