1 box Bavette 1 cup chopped calamari ½ cup shrimp 1 cup cleaned mussels ½ can tomato sauce 7oz 1 tablespoon tomato sauce 1 tablespoon parsley chopped 4 tablespoons extra virgin olive oil 1 clove of garlic
Carefully wash shrimp and rinse mussels several times under running water to remove all impurities. Clean the calamari by removing the skin from the body tube and cutting off tentacles. Eliminate the innards and the cuttlebone (sliver of clear cartilage).
Remove the beak, which is located at the base of the tentacles where they connect to the head, and the eyes. Slice thin. Heat oil in a pan over medium heat, sauté the peeled garlic until golden.
Add mussels, chopped parsley and tomato sauce. Cook for 10 minutes or until the mussels open. Meanwhile, cook the pasta in a large pot of boiling, salted water according to the cooking instructions on the box. Drain and toss with the seafood sauce.
Transfer the pasta onto a sheet of aluminum foil, fold into a package and seal. Place in a 400° F oven for about 5 minutes. Serve immediately.
An explosion of aromatic flavors that are slightly sweet, with a hint of tartness from the tomatoes, lead us to pair it with a straw-yellow white wine with greenish highlights, a flower and fruit bouquet with hints of minerals that is dry, hot, fairly mellow and ready to drink. D.O.C. Castel del Monte Bianco
If you want to give the dish a touch of originality and elegance, once it has cooked, you can distribute the pasta into as many cornets as there are guests, and serve it directly on the plates.