Ingredients
Italian angel hair pasta 320 g (about 11 oz), fresh clams 250 g (about 9 oz), 8 scallops and 8 mussels.
Seasonings
Italian parsley (chopped) 5 g, 1 head of garlic, 1 tablespoon olive oil, a small amount of dried chili (chopped), 2 tablespoons fish stock, 60 g tomato (diced), and a small amount each of brandy, butter, and sauce.
Instructions
1. Heat olive oil and melt butter, add fish fillet and stir-fry until cooked, pour in brandy and fish stock, simmer until reduced by half, add tomatoes, cook over low heat for 20 minutes, then turn off the heat and set aside.
2. Heat oil and deep-fry garlic until golden brown, remove the garlic, then add dried chili peppers. Cook the spaghetti in salted boiling water over high heat for about 7 minutes, drain, and add to the wok to stir-fry.
3. Add the sauce and mix well, cook briefly, then plate and sprinkle with chopped cilantro. Serve immediately.