125 g of GALLO Tagliatelle al Nero di Sepia
60 g of onion, finely diced
1 garlic, finely chopped
130 g of tomatoes, finely diced
5 g of tomato concentrate
50 ml of white wine
1 laurel leave
1/2 squid, diced
4 red prawns
1 medium slipper lobster
6-8 mussels
6-8 clams
Oil, salt, pepper and fresh parsley to taste.