250 g Calamarata pasta
150 g small squid
80 g prawn tails
10 cherry tomatoes
30 g parsley
2 cloves of garlic
10 ml white wine
4 tablespoons of olive oil, salt and pepper.
Boil the pasta al dente is salted water, drain and put olive oil over the pasta so that it doesn’t stick together.
Wash th squid and cut in rings.
Fry the garlic until golden brown, add the chili, the squid and the prawns tails and fry on a high heat, add the wine and cook until the acohol has evaporated.
Add the cherry tomatoes and the tin of tomatoes.
Sprinkle the parsley over the pasta and then add all to the sauce, season with salt and pepper and serve.