"2 tablespoons of lemon juice"
500 g of fusilli pasta (screw-shaped)
250 g of squid rings
250 g of shrimp
250 g of mussels without shells and cooked
"Salt and black pepper to taste"
"Molho"
1 cup of prepared mustard
1/2 cup of water
1/3 cup of lemon juice
1/3 cup of olive oil
1 tablespoon of English-style molho
1/2 teaspoon of garlic
5 tomatoes, seeded and chopped
2 green peppers, chopped
2 red peppers, chopped
"2 tablespoons of lemon juice"
500 g of fusilli pasta (screw-shaped)
250 g of squid rings
250 g of shrimp
250 g of mussels without shells and cooked
"Salt and black pepper to taste"
"Molho"
1 cup of prepared mustard
1/2 cup of water
1/3 cup of lemon juice
1/3 cup of olive oil
1 tablespoon of English-style molho
1/2 teaspoon of garlic
5 tomatoes, seeded and chopped
2 green peppers, chopped
2 red peppers, chopped
"Temper the squid with salt and black pepper to taste"
Cook it with a little water, over low heat, for 10 minutes or until tender
"Clean the shrimp and season with salt, black pepper, and half of the lemon juice."
Bring it to high heat and cook without adding water, until pink
"Season the mussels with salt, black pepper, and the remaining lemon juice."
In a large pot, place 5 liters of water, cover it, bring to high heat, and let it boil
Add two tablespoons of salt, stir well, and let it boil again
Add the pasta in one go, stir well, and cook without covering until al dente
Drain, rinse with cold water, and drain again
"Molho"
Mix all the ingredients well
Add the sea fruits to the pasta and mix well
Add the molho and mix well again
Serve.
