Ingredients

 
- 360 g bavette (long pasta)

- 300 g prawns

- 20 scallops

- 500 g cherry tomatoes

- 1 clove garlic extra virgin olive oil

- white wine to taste

- brandy to taste

- salt and pepper to taste

 
 

Method


After opening and cleaning the scallops, brown a whole clove of garlic in a frying pan with some extra virgin olive oil, take it out as soon as it changes colour and add the prawns and scallops, mixing as little as possible so that they remain attached to the half "shell".
Then add the brandy and then the wine; leave to evaporate, and add the cherry tomatoes cut into four.
Season with salt and pepper. In the meantime, cook the pasta in a separate pan, drain it when it is "al dente" and add to the sauce.
Mix and add raw extra virgin olive oil. Serve.