Spaghetti alla rosinella is a dish comes from the Posillipo district of Naples.
Posillipo is thought to come from a Greek word ‘pausílypon’ meaning ‘respite from worry’. In ancient times, the coastline would have been extremely rocky with little chance of mooring your boat in a safe place. Posillipo has small coves with breakwaters which helped the ancient Greeks settle along the coastline.
30ml/2 fl oz Fattoria Terranova Extra Virgin Olive Oil
2 Large peeled garlic cloves finely chopped
A pinch of Fattoria Terranova Chilli Flakes
280g/10oz Fresh Mussels, scrubbed & rinsed
16 Squid rings
225g/8oz Fresh Peeled Prawns
450g/1lb Garofalo Spaghetti
Flat leaf parsley finely chopped to serve
Salt & freshly ground black pepper
Place the oil in a large sized pan over a medium heat, & when the oil is warm, add the garlic & chilli, lightly sauté until it’s lightly soft
Add the mussels & the squid to the pan & as soon as the mussels open, place the contents on a plate & set aside. Discard any mussels that do not open.
Add the prawns to the large pan & sauté over a high heat for a few minutes until cooked.
Pick the flesh from the mussels & return it to the pan with the squid, garlic & chilli. You can keep the shells if you prefer for presentation purposes.
Season with salt & pepper, & mix thoroughly to heat through.
Meanwhile cook the spaghetti in a large pan of salted boiling water until al dente. Add the spaghetti to the sauce with a little of the salty cooking water.
Stir well & transfer to a warm bowl & sprinkle with lots of chopped parsley.