Yield: 10 servings
Measure | Ingredient |
---|---|
100 millilitres | Olive oil |
50 grams | Garlic |
75 grams | Onion |
1 \N | Glass white wine |
500 grams | Clams and mussel meat |
400 grams | Squid |
400 grams | Cuttlefish |
400 grams | Shrimp |
500 grams | Tomato sauce |
75 grams | Chopped parsley |
\N \N | Salt and pepper |
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
Fry garlic and onion in olive oil. Add clams, mussels, cuttlefish and shrimp. Saute for a few minutes. Add white wine, then tomato sauce.
Salt and pepper to season. Just before serving, add in chopped parsley (do not cook).
Source: Given to share with the express permission of Chef de Cuisine