CALAMARATA DI GRAGNANO PASTA WITH SEAFOOD AND ASPARAGUS   

Ingredients for 4 people:

240 gr Calamarata di Gragnano  pasta
200 gr fresh squid  
200 gr clams
200 gr Italian mussels
4 fresh scampi
4 fresh shelled prawns
4 Asparagus (fresh)
1 tablespoon of Extra Virgin Olive Oil
A pinch of chilli pepper
Parsley

Preparation:

Fry the garlic and chilli in a pan  with a handful of parsley. Add the diced squid and as soon as they are golden add the mussels and  clams in the shell. Cover and cook for about 5 minutes.  In the meantime bring a large pot of water to the boil  and cook the  Calamarata di Gragnano pasta for about 8 minutes. Drain, add a little oil and toss.  When the seafood shells in the sauce have opened remove the shells and then toss the pasta with the sauce in the pan.   Add salt to taste, put the pasta into a  glass bowl with the raw prawns, scampi and asparagus, add half a glass of the water in which the pasta was cooked, put a  tight lid on the bowl  and place into a pot of water at 90 degrees and continue to cook for a further 7 minutes.  Serve directly from the glass bowl.