Spaghetti allo Scoglio
Italy's most extravagant seafood pasta — spaghetti allo scoglio, "of the rock", named for the rocky sea where the seafood is gathered. A spectacular dish with clams, mussels, prawns, squid and sometimes scallops, all opened and cooked in white wine and tomato, with their combined liquors forming a deeply savoury, oceanic sauce.
- Total
- 35 min
- Serves
- 4
- Level
- Hard
Prep 15 min · Cook 20 min
Ingredients
Method
Open clams and mussels in white wine; remove; reserve all strained liquor.
About 4 min
Sauté garlic and chilli in olive oil. Add squid; cook 2 minutes. Add cherry tomatoes; cook 5 minutes.
About 9 min
Add reserved shellfish liquor; simmer 5 minutes to intensify.
About 9 min
Add prawns; cook 2 minutes. Cook pasta 2 minutes shy of al dente; transfer to the pan.
About 9 min
Add shellfish; toss everything together 2 minutes, adding pasta water as needed. Finish with parsley and olive oil. Serve immediately with the shells still on for dramatic presentation.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 38 g
- Carbs
- 62 g
- Fat
- 14 g
- Fibre
- 3 g
- Sugar
- 4 g
- Sodium
- 820 mg
Contains: shellfish
You might also cook
All Italian recipes
Recipe by Boon Tools.