In a pan, put the seafood, let it open and then remove the mollusks from the shells. Filter the remaining liquid and keep it aside.
In a frying pan, put garlic and EVO oil and join seafood, simmer with white wine and add the tomato sauce, the filtered liquid of mollusks, salt, and pepper. Cook for 10 minutes on low heat. Prepare the spaghetti al dente and dress them with the sauce, adding the Pecorino Toscano DOP too. Garnish with grated pecorino and EVO oil, and serve.


250 g of spaghetti
100 g of seafood
100 g of Pecorino Toscano DOP
200 ml of tomato sauce
1 clove of garlic
½ glass of white wine
Olio Extra Vergine di Oliva to taste
Salt and pepper to taste