2 rations
40 minutes
Easy
250 g rigatoni
10–12 red prawns
1 tin of Espinaler Natural Mussels
1 tin of Espinaler Natural Clams
1 tin of Espinaler Baby Squid in Vegetable Oil
1 onion
2 garlic cloves
100 g fried tomato sauce
A handful of cherry tomatoes
A splash of white wine
600 ml fish stock
1 teaspoon paprika
Salt
Extra virgin olive oil
Parsley
Finely chop the onion and garlic.
Heat a splash of olive oil in a casserole dish, sear the prawns, then remove and set aside.
Sauté the onion until golden, then add the garlic.
Add the cherry tomatoes, halved, and the paprika. Stir well and pour in a generous splash of white wine. After a couple of minutes, add the fried tomato sauce.
Pour in the fish stock, mix well and simmer for about 20 minutes. Adjust the seasoning with salt if needed.
Cook the pasta separately and add a couple of ladles of the pasta cooking water to the sauce. Stir in the drained pasta.
Add the prawns, the Espinaler Baby Squid, Mussels and Clams. Mix gently.
Serve and finish with chopped parsley.
