Seafood penne

INGREDIENTS FOR 4 PEOPLE
360 g penne
16 large mussels
16 prawn tails
1 swordfish steak
16 cherry tomatoes
2 tablespoons Taggiasca olives
2 garlic cloves
Fresh oregano
Chilli
Salt
Extra virgin olive oil

I gently fry 2 garlic cloves in oil, add mussels, cover and let open for a few minutes.

I reserve on a plate.

I add more oil and prawn tails to the same pan.

I briefly sauté and add diced tomatoes.

After two minutes, I add olives and chilli.

I toss for two minutes and reserve on a plate.

I add oil and diced swordfish to the same pan and cook very briefly to avoid dryness.

I combine everything, shelling mussels and adding their liquid, season lightly with salt and chopped oregano, stir and turn off.

I cook penne and toss in the pan a few minutes with oil.
It seems lengthy, but each stage takes very little time. Brief high-heat cooking, rather than boiling the seafood, seals it without excessive liquid loss and keeps its sea flavour. Try it, varying the fish quantity if desired.