Supplier of LPG Gas and Autogas in Malta
Trio ta’ Għaġin

Seafood Pasta Trio

Carmelo Demanuele
Charles Pintonino

Ingredients

SPAGHETTI BOTTARGA

300g spaghetti
3 tbsp olive oil
2 garlic cloves
50g salted tuna eggs
50ml lemon juice

GARGANELLI SQUID & PRAWNS

300g garganelli
3 tbsp olive oil
300g squid
300g fresh prawns
2 garlic cloves
1 cup white wine
400g tomato sauce
100ml fresh cream

SPAGHETTI WITH LOCAL CLAMS

300g spaghetti
3 tbsp olive oil
500g clams
2 garlic cloves
1 cup white wine
1 tsp chilli flakes

Method

SPAGHETTI BOTTARGA – Sauté the crushed garlic with 2 tablespoons of olive oil in frying pan. Add boiled pasta and some of the pasta water to cream the sauce. Add the salted tuna eggs and finish off with a squeeze of lemon juice.

GARGANELLI SQUID & PRAWNS – Sauté the crushed garlic with 2 tablespoons of olive oil in frying pan. Add the squid and fresh prawns. Leave to cook then add a cup of white wine and simmer until the liquid evaporates. Add the tomato sauce and finish off with some fresh cream. Mix in the cooked garganelli and serve.

SPAGHETTI WITH LOCAL CLAMS – Sauté the crushed garlic with 2 tablespoons of olive oil in frying pan. Add a cup of white wine and simmer until the liquid evaporates. Add some chilli flakes followed by the clams. When the clams open, add the cooked pasta and finish with a little olive oil.