In a large frying pan brown garlic and chilli in oil, when it gets a light brown colour add the cherry tomatoes cut in half, seafood, parsley, cover the pan and cook to a medium flame until the seafood is open. Apart boil the mafaldelle pasta in salted water, drain them al dente and skip in the pan with the seafood, (you can choose to add a tablespoon of the Genoese pesto or sprinkle of grated pecorino Romano cheese). Serve hot decorating with a bunch of parsley. VINO: Fiano d'Avellino
