Enjoy the delicious taste of the Mediterranean with our special Spaghetti Allo Scoglio recipe. This pasta dish, filled with seafood, will make you feel like you’re in Italy, where fresh seafood and perfectly cooked spaghetti come together perfectly.
Ingredients:
- 500g fresh spaghetti or linguine
- 500g mixed seafood (clams, mussels, prawns, squid)
- 3 cloves garlic, minced
- 1 dried red chilli, crumbled
- 1/2 cup dry white wine
- Extra virgin olive oil
- Fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Clean the clams and mussels. Remove any beards from the mussels. Peel and devein the prawns. Clean and cut the squid into rings.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Reserve some pasta water for later.
- Heat a generous amount of olive oil over medium heat in a large, wide pan. Add the garlic and chili and cook until fragrant, being careful not to burn the garlic.
- Add the clams, mussels, and squid to the pan. Cook for a few minutes until the shells begin to open. Add the prawns and cook until pink. Discard any unopened shellfish.
- Pour in the white wine and let it reduce by half. Add a ladleful of pasta water to deglaze the pan.
- Add the cooked pasta to the pan with the seafood. Toss everything together to coat the pasta in a flavorful sauce. Add more pasta water if needed to loosen the sauce.
- Garnish with fresh parsley and serve immediately.
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Ingredients
- 500 g fresh spaghetti or linguine
- 500 g mixed seafood (clams, mussels, prawns, squid)
- 3 cloves garlic, minced
- 1 dried red chilli, crumbled
- ½ cup dry white wine
- 200 g of ripe cherry tomatoes [optional]
- Extra virgin olive oil
- Fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Clean the clams and mussels. Remove any beards from the mussels. Peel and devein the prawns. Clean and cut the squid into rings.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Reserve some pasta water for later.
- Heat a generous amount of olive oil over medium heat in a large, wide pan. Add the garlic and chilli and cook until fragrant, being careful not to burn the garlic.
- Add the clams, mussels, and squid to the pan. Cook for a few minutes until the shells begin to open. Add the prawns and cook until pink. Discard any unopened shellfish.
- Add chopped tomatoes then, pour in the white wine and let it reduce by half. Add a ladleful of pasta water to deglaze the pan.
- Add the cooked pasta to the pan with the seafood. Toss everything together to coat the pasta in a flavorful sauce. Add more pasta water if needed to loosen the sauce.
- Garnish with fresh parsley and serve immediately.
