Spaghetti allo Scoglio: Mixed Seafood Pasta
A classic Italian seafood pasta featuring spaghetti tossed with clams, mussels, shrimp, and fresh herbs in a light tomato and white wine sauce. Perfect for a romantic dinner or a special fa
Equipment
- 1 Large pot
- 1 Deep skillet or sauté pan
- 1 Colander
- 1 Mixing spoon
- 1 Tongs
- 1 Knife
- 1 Cutting board
- 1 measuring cups
Ingredients
- 400 g 14 oz spaghetti
- 300 g clams cleaned
- 300 g mussels cleaned
- 200 g shrimp peeled and deveined
- 3 tablespoons olive oil
- 3 garlic cloves thinly sliced
- 1 small red chili finely chopped (optional)
- 200 g cherry tomatoes halved
- 100 ml dry white wine
- Fresh parsley chopped (for garnish)
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Cook the Pasta:
- Boil spaghetti in salted water according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
- Prepare the Seafood:
- Heat olive oil in a large skillet over medium heat. Add garlic and chili, sauté until fragrant.
- Cook Clams and Mussels:
- Add clams and mussels, pour in white wine, cover, and cook until shells open (5-7 minutes). Discard any unopened shells.
- Cook Shrimp:
- Add shrimp to the pan, cook until pink (2-3 minutes).
- Add Tomatoes:
- Stir in cherry tomatoes and cook for another 2 minutes.
- Combine Pasta and Sauce:
- Add cooked spaghetti to the skillet, toss with seafood and sauce. If needed, add reserved pasta water to loosen the sauce.
- Season and Serve:
- Season with salt and black pepper. Garnish with chopped parsley and serve with lemon wedges on the side.
Notes
- Use the freshest seafood available for best flavor.
- You can substitute spaghetti with linguine or fettuccine.
- For extra flavor, add a splash of seafood stock or fish broth.
- Optional: add a pinch of saffron to elevate the sauce.