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Calorie: 589 Kcal

Preparation: 40 min

Cooking: 20 min

Difficulty: medium

Ingredients · Spaghetti: 320 g
· Mussels: 1 kg
· Clams: 1 kg
· Squid: 300 g
· Scampi: 8
· Cherry tomatoes: 300 g
· Il Cavallino extra virgin olive oil: 4 tablespoons
· Garlic: 1 clove
· Parsley: 1 tuft
· White wine: 40 g
· Salt up: to taste
· Black pepper: to taste

Preparation To prepare spaghetti allo scoglio, start by cleaning the mussels and clams.
The latter you will have to rinse them several times under running water and then let them soak in cold water.
Clean the mussels inside: scrape off the most resistant impurities with the blade of a small knife, tear off the byssus, that is the beard part that comes out, then help yourself with a new steel wool clean the shell well.
Before cooking, beat the clams one by one on a cutting board or in the sink with the cut of the shell facing down.
Heat the oil in a rather large pan and when it is hot pour the clams and mussels, cover immediately with a lid and wait until they are completely open, it will take 3-4 minutes.
Once the mussels and clams have been opened, remove the lid, pour them into a container, do not throw away the cooking liquid but filter it to remove any impurities and sand residues.
Shell both the clams and the mussels, keeping some shellfish aside to garnish the dish.
If you do not use them already clean, you can dedicate yourself to cleaning the squid: you will have to remove the head and the entrails, then remove the skin and cut only the superficial part, you can help yourself by entering the inside with the blade, until it opens completely then cut it into strips.
Switch to the scampi: with scissors cut on the sides of the tail, thus eliminating the shell that covers the abdomen. Then with a toothpick try to eliminate the intestine, the black fillet present in the prawn.
This way it won't release a bitter taste. Remove only the armor and keep the head and claws.
Finally wash the cherry tomatoes and cut them into wedges. Boil the water for the pasta, to be salted to a boil. Meanwhile, brown the garlic clove with oil, when it is golden, add the squid together with a pinch of salt.
Cook for 5 minutes then blend with the white wine.
Let the alcohol evaporate, remove the garlic and add the cherry tomatoes.
Cook for another 5 minutes. At this point you can start cooking the spaghetti which will be drained very al dente. Also add the prawns to the sauce, salt and pepper.
Drain the spaghetti directly in the pan, when there are 5 minutes left to cook. Continue cooking by pouring the cooking water from the mussels and clams that you have kept aside as needed.
Finally, add the mussels and clams with and without shells.
When cooked, turn off the heat, season with chopped parsley and mix one last time.
Serve the spaghetti allo scoglio very hot.

Enjoy your meal!

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