Spaghetti allo Scoglio

Spaghetti allo scoglio are a classic of Italian cuisine, perfect for seafood lovers. Here’s the recipe for you:

Ingredients

• 320 g of spaghetti
• 200 g of mussels
• 200 g of clams
• 200 g of shrimp
• 150 g of squid
• 10 cherry tomatoes
• 1 clove of garlic
• Fresh parsley to taste
• Extra virgin olive oil
• Salt to taste
• Chili pepper (optional)

Preparation

1. Start by thoroughly cleaning the seafood. Soak the clams in salted water for at least 1 hour to purge the sand. Clean the mussels by removing the beard and scraping off any external encrustations. Clean the squid and cut it into rings. Shell the shrimp if necessary.
2. In a large pan, sauté the clove of garlic in extra virgin olive oil and, if desired, add a piece of chili pepper.
3. Add the cherry tomatoes cut into pieces and let cook for a few minutes.
4. Add the mussels and clams to the pan, cover with a lid and let them open over medium-high heat. Once all are open, remove any that haven’t opened and discard the garlic.
5. Add the squid and shrimp, letting cook for 5 minutes. Adjust the salt.
6. Meanwhile, cook the spaghetti in plenty of salted water following the times indicated on the package to keep them al dente.
7. Drain the pasta al dente and transfer it to the pan with the seafood sauce.
8. Toss the pasta with the sauce and seafood, adding a bit of cooking water if necessary.
9. Sprinkle with chopped fresh parsley and serve immediately.

Serve the spaghetti allo scoglio piping hot and, if desired, accompany the dish with a good glass of fresh white wine.

Enjoy your meal!