Seafood Spaghetti allo Scoglio

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 753
• Protein: 47 g
• Carbs: 94 g
• Fat: 20 g

Ingredients

• 400 g Spaghetti ( dry )
• 500 g Mytilus galloprovincialis ( cleaned )
• 400 g Clam ( rinsed )
• 300 g Loligo vulgaris ( in rings )
• 8 piece Wild shrimp ( whole )
• 3 piece Garlic ( minced )
• 100 ml Dry white wine
• 4 tbsp Extra virgin olive oil
• 150 g Solanum lycopersicum esculentum M. ( halved )
• 1 piece Flat-leaf parsley ( chopped )
• 1 piece Hot chili pepper ( seeded and minced )
• 1 pinch Gray sea salt

Instructions

1. Preparing the shellfish

   Scrub the mussels and rinse the clams in clear water to remove all sand. Discard any that stay open when tapped.

2. Searing the squid

   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. Opening the seafood

   Add the mussels, clams, and shrimp to the skillet. Deglaze with white wine. Cover and heat on high until the shells open.

4. Cooking the pasta

   Cook the spaghetti in lightly salted boiling water. Remove the pasta 2 minutes before the indicated time to keep a firm texture.

5. Final emulsion

   Transfer the pasta to the skillet. Add the cherry tomatoes and parsley. Toss vigorously so the sea juices coat every spaghetti evenly.

Chef's tips

• 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.

Storage

Eat immediately. Seafood loses its texture if reheated.