Put the pot of water to boil, add 1 tbsp. olive oil and a pinch of salt.
Cook the Penne Pasta for 20 minutes. Drain the water, give an ice shock to the pasta and drizzle few drops of oil to prevent pasta from sticking and keep aside.
In a hot pot with olive oil, Sauté chop garlic, onion, aubergine together, once the aubergine is cooked, add all seafood into the pan. Keep sautéing for 4 minutes then add heavy cream and chopped chives.
Season the sauce with salt and black pepper and reduce for 5 minutes.
Add the Penne Pasta into the same pot and toss the pasta gently with the seafood sauce.
Finally add almond Flakes, dried oregano and grated cheese then remove from the fire, serve as shown in the picture.