Seafood Spaghetti allo Scoglio
Ingredients
- 400 gSpaghetti (dry)
- 500 gMytilus galloprovincialis (cleaned)
- 400 gClam (rinsed)
- 300 gLoligo vulgaris (in rings)
- 8 pcWild shrimp (whole)
- 3 pcGarlic (minced)
- 100 mlDry white wine
- 4 tbspExtra virgin olive oil
- 150 gSolanum lycopersicum esculentum M. (halved)
- 1 pcFlat-leaf parsley (chopped)
- 1 pcHot chili pepper (seeded and minced)
- 1 pinchGray sea salt
Method
Shellfish opening in a short white wine and garlic broth. The pasta is coated in a glossy sauce smelling of the sea and fresh parsley.
- 1
Scrub the mussels and rinse the clams in clear water to remove all sand. Discard any that stay open when tapped.
- 2
In a large skillet, heat the olive oil. Brown the minced garlic and chili, then add the squid rings. The flesh should become opaque.
- 3
Add the mussels, clams, and shrimp to the skillet. Deglaze with white wine. Cover and heat on high until the shells open.
- 4
Cook the spaghetti in lightly salted boiling water. Remove the pasta 2 minutes before the indicated time to keep a firm texture.
- 5
Transfer the pasta to the skillet. Add the cherry tomatoes and parsley. Toss vigorously so the sea juices coat every spaghetti evenly.
Frequently asked questions
How do you get this dish right?
- Don't over-salt the pasta water, the shellfish juice already provides plenty of salt.
- Keep a ladle of pasta water to loosen the sauce if it reduces too much.
How long does this dish keep?
Eat immediately. Seafood loses its texture if reheated.
