How to make the best spaghetti 'ai frutti di mare' with Guido & son Pietro | Pasta Grannies

You're gonna love fishermen Guido and Pietro's classic recipe for spaghetti ai frutti di mare, seafood spaghetti (I'll film their nonna next time). The key is the freshness of the fish and seafood, which they catch themselves. To cook it yourself, first make friends with your fishmonger. Then you'll need around 500g decent spaghetti pasta, 400g filleted fish, diced, 400g clams, 300g mussels, 300g prawns, de shelled, heads kept, 500g cherry tomatoes, quartered, one small onion, 2 garlic cloves crushed, 1 sprig rosemary, a good handful of parsley, 1 red chilli (to taste), a glass of white wine. And their fish-to-plate Agriturismo is now open, if you happen to be in Corniglia, Liguria. Check them out on Instagram. @cinqueterre_sp4488 (the name of their boat is SP4488)