Your smile and happines has been a blessing in the school, Natalie.

From Armenia to California, passing though Arabia, you travel with an international luggage ...

                          ..... keeping and incresing your passion for good life and ... food.




Ingredients for 6:
400 gr ( 13 oz ) mussels
400 gr ( 13 oz ) clams
200 gr ( 7 oz ) calamari
200 gr ( 7 oz ) small squids
200 gr ( 7 oz ) shrimps
500 gr ( 1.1 Lb ) spaghetti or fresh tagliolini
1 garlic clove3 crushed garlic cloves
30 gr ( 1 oz ) chopped parsley
2 crushed dried red peppers
120 ml (about ½ cup) dry white wine
90 gr ( 3 oz ) plus 2 drops of extra virgin olive oil for opening mussels and clams
salt and pepper

Clean and scrape well the mussels; rinse them.
Put them in a pot with 2 tbs of extra virgin olive oil, 2 tbs dry white wine a clove of garlic, 1 hot chilli pepper, some stems of parsley and let open by cooking for 5 minutes ( or until they open ) covered. Take off one valve from each mussel; filter the jus through a thin sifter.
Purge the clams in cold water and then open over heat with oil , a clove of garlic and 2 tbs of wine.
Clean the calamari and squids and slice thinly, leaving the tentacles whole. Remove the shells from the shrimps, leaving the heads on.
In a no sticking pan, saute’ the garlic, parsley and red pepper: add the calamari, squids, salt and pepper. Let cook for 1 or 2 minutes (depending their thickness)then add the shrimps and, after another 2 or 3 minutes, pour the remaining wine and let it evaporate.
Remove from heat. Add the filtered water of the mussels and/or of the clams.
Cook the spaghetti and drain them 3 minutes before the end of their cooking; toss in the skillet with the sea food and cook until the sauce has thickened. In case of tagliolini made of fresh pasta, the cooking time is 15 seconds.
Plate the spaghetti, garnishing with the shells.
Serve immediately with a sprinkle of fresh chopped parsley