Fusilli with octopus tentacles, scallops and white sauce
Ingredients:
- Fusilli – 500 g
- Olive oil - 100 ml
- Butter - 200 g
- Octopus tentacles - 320 g
- Clams - 100 g
- Garlic - 10 g
- Fresh parsley - 5 g
- Salt/pepper to taste
Preparation Instructions
- Boil the pasta according to the instructions on the package.
- Put the olive oil in a frying pan over medium heat and add the seafood and garlic.
- Sauté for a few minutes.
- Add butter, salt and pepper and turn heat to low.
- Add the pasta, chopped parsley and stir.
