Paccheri or Schiaffoni is a traditional Neapolitan pasta shape which comes from a pat or a slap given with an open hand, but not in an aggressive way.
8 Paccheri per person
800g Of Calamari, Mussels, Prawns And Scallops
4 Large Prawns
Flat Leaf Parsley
Extra Virgin Olive Oil To Taste
Clove Of Garlic
Shell the prawns, clean them and cut the calamari into strips. Cut the tomatoes into cubes.
In a large pan, sauté the garlic and oil, when the garlic is golden brown, add the seafood mix. Add the cherry tomatoes and cook for 3-4 minutes, until the shells has opened.
Bring a pot of salted water to boil. As soon as the water boils, lower the paccheri and when they have reached the desired cooking, transfer them to the pan to mix everything.
Serve by placing the creamed paccheri on the plate, garnish with parsley.
Ideal with a Greco di Tufo