Ingredients for 5 people:


500 g Pasta Lumaconi
500 g Cherry Tomatoes
250 g Fresh Squid
150 g Fresh Shrimp
250 g Fresh Tuna
50 ml Dry White Wine
3 cloves Garlic, chopped
3 pcs Hot Chillies
50 ml Extra Virgin Olive Oil
100 g Pitted Coratine Black Olives
Parsley
Basil
Salt



Procedure:

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

Fry the garlic in extra-virgin olive oil until it turns golden. Next add the squid, shrimp, tuna, fresh chopped chillies and the pitted black olives. Cook for 2 minutes, then flambé with white wine.
Add the cherry tomatoes then cook for 10 minutes.
Sprinkle with parsley. Add the fresh basil.
Taste for salt.

When the pasta has boiled for 12 minutes, drain it and add it to the Seafood Sauce.