All the flavor of the sea in a first Neapolitan course.
Try this recipe with fresh scialatielli Divella.
While the water is boiling, heat the oil and fry the garlic until it becomes blond;
Add the seafood, cuttlefish cut into pieces and shrimps. Then add the tomatoes and cook for a few minutes, adding the olives and capers. Combine Scialatielli drained underdone and cook them in the sauce for 2 to 3 minutes;
Sprinkle with plenty of chopped parsley and serve immediately hot.