Santa Maria di Leuca is the lowest point of the geographical "heel" of Italian Peninsula, as well as the meeting point of the waters from the Adriatic Sea and the Ionian Sea.

Riccia Larga is a special pasta similar to lasagna but longer and thinner and with a curled ribbon border on both sides.

Ingredients: for 5 people

500 g Pasta Riccia Larga
100 g Chopped Garlic
2 pcs Chopped Hot Fresh Chili
2 pcs Anchovy Fillet
250 g Fresh Squid
150 g Fresh Shrimp
250 g Fresh Tuna Loin cut into cubes
50 ml Dry White Wine
400 g Cherry Tomatoes
150 g Pitted Black Olives
50 g Extra Virgin Olive Oil
A pinch Oregano
Salt

Procedure:

Start by cooking the Riccia Larga pasta in boiling salted water. It will take 12 minutes to become "al dente". So, while it is cooking, prepare the Seafood Sauce as follows.

Fry the garlic in extra-virgin olive oil till golden; add the anchovy fillets, squid, shrimp, tuna loin and fresh chopped chili. Cook for 2 minutes, then flambé with white wine.
Add the black olives and cherry tomatoes then cook for 10 minutes.
Sprinkle with oregano.
Taste for salt.