Peel and devein the shrimp, then pat dry to remove any moisture.

Wash the small scallops and pat them dry as well.

Slice the garlic to a 3mm thickness.

Separate the parsley stems and leaves. Keep the stems for flavoring and mince the leaves.

Slice 1 peperoncino.

In a pan, add 150ml (10 Tbsp) of olive oil, the sliced garlic, peperoncino, and the parsley stems.

Turn the heat to low and cook for 4–5 minutes until the garlic turns light golden brown.

Once the garlic is cooked, remove the parsley stems.

Add the dried shrimp and scallops and cook over medium heat for 3 minutes.

Halfway through cooking, add 75ml (5 tablespoons) of stock (broth) and mix thoroughly with the oil.

Salt adjustment : Do not add all the salt at once; add 1/2 of the required amount first. After adding the stock, adjust the remaining 1/2 of the salt to your taste.

Add the minced parsley and red pepper flakes, sprinkle with black pepper, and finish.

Serve with a crusty bread, such as a baguette.