Spaghetti alla Pescatora

Method

1. Prepare the seafood stock: in a saucepan, heat olive oil and sauté parsley stalks, a chili pepper, and black garlic until fragrant.
2. Add mantis shrimp pieces, shrimp heads and shells, and a few clams. Brown everything well.
3. Deglaze with white wine and let it evaporate completely.
4. Pour in water and let the stock simmer for about 15–20 minutes. Keep it warm.
5. Meanwhile, clean and cut the seafood: cut the cuttlefish, calamari, and squid into strips or rings. Remove the intestines from shrimp and prawns; leave some shrimp whole and cut the prawns into pieces.
6. In a large skillet, heat olive oil with crushed black garlic, chopped parsley, and a chili pepper.
7. Add a ladle of the seafood stock to the skillet to create a sauce base.
8. Cook the spaghetti in a large pot of salted boiling water until al dente.
9. Drain the spaghetti, reserving some pasta water, and transfer the pasta to the skillet with the sauce.
10. Add the raw prepared seafood (cuttlefish, calamari, squid, shrimp, and prawns) directly into the skillet. Toss everything together so the residual heat cooks the seafood gently.
11. Add more seafood stock if needed to achieve a creamy consistency. Serve immediately with fresh parsley and chili pepper.