Spaghetti allo Scoglio: A Flavorful Seafood Delight for 4
Introduction
A beloved dish from the Italian coastal cuisine, Spaghetti allo Scoglio (Spaghetti with Mixed Seafood) brings together the best of the sea in a single, fragrant plate. With tender calamari, sweet scampi, juicy clams, and succulent mussels, this pasta is a symphony of flavors, perfect for special occasions or whenever you crave a taste of the ocean. The combination of fresh seafood, aromatic garlic, cherry tomatoes, and a splash of white wine makes this dish irresistibly delicious. It’s not just a meal, but an experience that transports you straight to the Mediterranean coast. Let’s dive into how to create this seafood pasta masterpiece at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spaghetti | 320g |
| Mussels (Cozze) | 1kg |
| Clams (Vongole) | 1kg |
| Squid (Calamari) | 300g |
| Scampi (Langoustines) | 8 |
| Cherry Tomatoes (Pomodorini Ciliegino) | 300g |
| Extra Virgin Olive Oil (Olio Extravergine d’Oliva) | 4 tbsp |
| Garlic (Aglio) | 1 clove |
| Fresh Parsley (Prezzemolo) | 1 bunch |
| White Wine (Vino Bianco) | 40g (about 1/4 cup) |
| Fine Salt (Sale Fino) | q.b. (to taste) |
| Black Pepper (Pepe Nero) | q.b. (to taste) |
Instructions
| Step | Description |
|---|---|
| 1. Clean the Mussels and Clams | Start by cleaning the mussels and clams. Rinse the clams under cold running water, scrubbing the shells with a steel wool pad to remove any sand and grime. For the mussels, discard any that are open and don’t close when tapped. Use a sharp knife to scrape off any barnacles from the shells. To remove any sand from the clams, tap each one gently on a cutting board, ensuring the shells are facing downward. Any clams that remain open after tapping should be discarded. |
| 2. Cook the Mussels and Clams | In a large pan, heat some extra virgin olive oil over medium-high heat. Once the oil is hot, add the clams and mussels. Cover the pan with a lid and cook for about 5-7 minutes, or until the shells open. Once the shellfish are open, remove them from the pan and set them aside in a separate bowl. Be sure to keep the cooking liquid, as it’s packed with flavor—strain it through a fine mesh sieve to remove any impurities and sand, and set it aside to keep warm. |
| 3. Prepare the Squid | If your squid isn’t already cleaned, do it now. Remove the head, innards, and the pen (the transparent “bone”). Rinse the squid under cold water, and cut it into thin strips or rings. Set it aside. |
| 4. Clean and Prepare the Scampi | Take each scampi and cut along the sides of the tail using kitchen scissors to remove the hard exoskeleton. Gently remove the black vein (intestine) with a toothpick or skewer to prevent any bitterness. Keep the shells, head, and claws—these can be used for garnish later. |
| 5. Cut the Cherry Tomatoes | Wash the cherry tomatoes and cut them in half or quarters, depending on their size. Set aside for later. |
| 6. Cook the Pasta | In a large pot of salted water, bring the water to a boil and cook the spaghetti according to the package instructions, usually for about 8-10 minutes, until al dente. Be sure to save about a cup of the pasta cooking water before draining. |
| 7. Sauté the Garlic and Calamari | While the pasta is cooking, heat a couple of tablespoons of olive oil in a large frying pan over medium heat. Add the garlic and let it sizzle until golden brown, being careful not to burn it. Once the garlic is aromatic, add the squid (calamari) to the pan. Sauté for about 5 minutes, stirring occasionally, until they turn opaque. Season with a pinch of salt. |
| 8. Deglaze with White Wine | Pour in the white wine and allow it to simmer for a few minutes to cook off the alcohol. Once the wine has reduced slightly, remove the garlic from the pan, as it has already imparted its flavor. |
| 9. Add the Scampi and Tomatoes | Next, add the scampi and the cherry tomatoes to the pan. Stir everything together and cook for an additional 3-4 minutes. Season with black pepper and a pinch of salt, adjusting to your taste. |
| 10. Combine the Pasta with the Seafood | Once the pasta is cooked, drain it, reserving a small amount of pasta water. Add the cooked spaghetti directly into the pan with the seafood, along with some of the reserved cooking water. Toss everything together, making sure the pasta is well coated with the sauce. If necessary, add more of the strained cooking liquid from the mussels and clams to achieve the desired consistency. |
| 11. Add Mussels and Clams | Finally, add the mussels and clams (which should already be shelled, but leave some in their shells for garnish). Toss gently to incorporate them into the pasta. |
| 12. Garnish and Serve | Once everything is well combined, sprinkle fresh chopped parsley over the pasta for a burst of color and freshness. If desired, add a final drizzle of extra virgin olive oil for extra richness. Serve immediately, garnished with the reserved whole mussels and clams, and enjoy this flavorful seafood feast. |
Serving Tips
Spaghetti allo scoglio is best served immediately after preparation while the seafood is tender and the pasta is perfectly coated in the savory sauce. To complement the dish, serve it with a light, crisp white wine, such as a Pinot Grigio or Vermentino, which enhances the freshness of the seafood without overpowering its delicate flavors. For a complete meal, pair it with a light salad of mixed greens dressed in a simple vinaigrette.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 550 kcal |
| Protein | 42g |
| Carbohydrates | 60g |
| Dietary Fiber | 3g |
| Fat | 16g |
| Saturated Fat | 2g |
| Cholesterol | 80mg |
| Sodium | 850mg |
| Potassium | 650mg |
| Vitamin A | 15% of RDI |
| Vitamin C | 20% of RDI |
| Calcium | 10% of RDI |
| Iron | 20% of RDI |
Conclusion
Spaghetti allo Scoglio is more than just a dish; it’s a celebration of fresh seafood and the authentic flavors of the Mediterranean. With its fragrant garlic, delicate seafood, and flavorful pasta, it brings the essence of Italy’s coastal regions right to your table. Whether you’re cooking for a special occasion or simply indulging in a comforting seafood meal, this recipe is sure to satisfy your cravings and transport your taste buds to the shores of Italy.
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