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SPAGHETTI BUSARA -... from La Dolce Vita Summer -summer/2002 Ingredients (It is very important that the ingredients be imported.) • 16 oz. Spaghetti • 5 ml. Extra Virgin Olive Oil • Smooth parsley • 1 Clove of Garlic • Capers • 80 gm. Cocktail shrimp • 80 gm. Calamari • 150 gm. Live clams • 300 gm. Large prawns • White wine to taste • 120 gm. Homemade tomato sauce PREPARATION 1. Boil 1.5 liters of water with a dash of salt and a bit of olive oil. 2. While water is coming to a boil, wash and peel the seafood and chop the clove of garlic. 3. When water comes to a boil, add the pasta to the boiling water and cook until it is al dente (hard in the middle, yet tender on the outside). 4. Sautee some of the garlic in extra virgin olive oil. 5. Cook the seafood, covered, over a low fire for five minutes. 6. Add dry white wine to taste and continue to cook until all the liquid has evaporated. 7. A fresh homemade tomato sauce made with roasted and peeled tomatoes and a touch of oregano is pureed and added to the seafood mixture and left to simmer for 15 minutes. Chef’s Tip: We recommend serving this dish with a mixed baby green salad with a balsamic vinaigrette dressing. Two Italian wines that are a perfect complement to this dish are Pinot Grigo and Villa Sandi white wine.

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Last Update 23/08/02 mox © Producciones ViVa