Seafood pasta

Spaghetti allo scoglio

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A delicious Mediterranean pasta dish!
Difficulty: medium
Cost: high
Calories: 614kcal
Prep: 40 mins
Cook: 20 mins
Total: 1 hr
Difficulty: medium
Cost: high
Calories: 614kcal
Prep: 40 mins
Cook: 20 mins
Total: 1 hr
Amount 4 servings

Ingredients list

  • 400 g spaghetti
  • 1 kg clams
  • 1 kg mussels
  • 300 g squid tubes
  • 8 pieces shrimps
  • 300 g cherry tomatoes
  • 1 cloves garlic
  • 40 ml dry white wine
  • parsley to taste
  • olive oil extra virgin
  • pepper to taste
  • salt to taste

Directions

  • First remove damaged and empty mussels. Gently tap the remaining mussels against a cutting board. The clean mussels remain closed, while the sand-filled mussels open. Place the clean mussels in a colander, rinse thoroughly and drain.
  • Heat a little olive oil in a pan. Add the mussels to the hot pan. Simmer for a few minutes over high heat with the lid closed. Swirl the pan from time to time.
  • The mussels will open with the heat. Once they have all opened, remove the pan from the heat. Now drain the mussels in a colander and collect the juice from the mussels in a bowl below. Separate the meat of the mussels from the shell and place in a bowl. While doing this, check for impurities and clean again if necessary. Keep a few shells as decoration.
  • Now rinse the squid tubes under clear water and dry them. Then cut into thin rings.
  • If necessary, remove the shell and head from the shrimps, wash them and remove the black intestines.
  • Also wash and dry the cherry tomatoes and then cut them into quarters. Peel the garlic and cut into fine strips. Finely chop the parsley.
  • Now bring a large pot of well-salted water to a boil.
  • In the meantime, heat a dash of olive oil in a large frying pan and sauté the garlic. Then add the squid rings, salt a little and fry for 5 minutes.
  • Then deglaze with the white wine and let the alcohol evaporate. Now add the cherry tomatoes and simmer for 5 minutes.
  • At this point, add the spaghetti to the boiling salted water and cook until very al dente.
  • Meanwhile, also add the shrimps to the pan and season with salt and pepper.
  • Drain the cooked spaghetti directly into the pan. Now also add about a ladle of the previously collected mussel juice to the pan. Add the mussels and the chopped parsley as well, season with salt and pepper to taste and mix everything thoroughly.
  • Finally, place on deep plates, decorate with a few shells and enjoy.
    Buon appetito!
Calories: 614kcal (31%)Carbohydrates: 87g (29%)Protein: 44g (88%)Fat: 7g (11%)Saturated fatty acids: 1g (5%)Cholesterol: 74mg (25%)

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Recommendation

De Cecco Semolina Pasta, Spaghetti No.12

  • 100% Durum Wheat Semolina
  • Made in Italy
  • Cooking time: 12 min – Al dente: 10 min
  • Shaped through Bronze Dies to create a rough surface to better retain sauce
  • Slowly Dried at low Temperature to Preserve Nutritional Properties. GMO Free. Kosher.
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