Preparation

• Sauté 1/2 garlic clove (without the middle core) in a pan with half the extra virgin olive oil. 
• After it has sautéed, remove it, add the fish stock and reduce to low heat.
• Half cook the Candele in slightly salted water, then complete cooking in the reduced fish stock, adding more stock as required. 
• Ensure the Candele are cooked al dente.
• Open the shellfish and shell them, being careful not to overcook them. 
• Add the fish fillets (previously portioned), the octopus and shelled shellfish to the fish broth. 
• Cook the fish together with the pasta to flavour everything. 
• Do not overcook the fish to prevent it from hardening too much.
• At the end, add a bit of minced garlic and parsley and add salt and pepper. 

PRESENTATION

• Arrange the Candele on dinner plates and lay the fish and shellfish on top, decorating with herbs and flower petals. 
• Finally, season with a few drops of raw extra virgin olive oil, then serve.