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Spaghetti allo Scoglio
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Spaghetti allo scoglio is a classic Italian seafood pasta dish brimming with fresh clams, mussels, prawns, and squid, all cooked in a light, aromatic tomato and white wine sauce. The dish, flavoured with fresh parsley and a touch of chili flakes, captures the essence of the sea with its rich, briny flavours and delicate balance of herbs and spices.
Ingredients
Method
Ingredients
- 400g Napolina spaghetti
- 4 tbsp Napolina olive oil
- 1 tbsp Bart chopped garlic
- 1 tsp Bart red chilli flakes
- 150 ml dry white wine
- 250g squid, trimmed and sliced into rings
- 250g clams in their shells, soaked in lukewarm salty water for 20 minutes, drained and rinsed to remove any sand
- 250g mussels, in their shells with beards removed
- 160g large raw prawns, shells removed
- 220g cherry tomatoes, halved
- 2 tsp Bart dried parsley
- Salt, to taste
- Fresh parsley to serve, optional
Method
1. Bring a large pot of salted water to the boil. Add the spaghetti and cook until al dente. Drain, reserving a cupful of pasta water.
2. Whilst the pasta cooks heat the oil in a large frying pan over a low-medium heat and add the chopped garlic. Fry for 30 seconds before stirring in the chilli flakes and frying for a further 30 seconds.
3. Pour in the wine, increase the heat to medium-high, and tip in the seafood. Bubble gently for 2 minutes.
4. Stir in the tomatoes and dried parsley and continue to cook, stirring often, until all the clam and mussel shells open. Discard any which do not. Continue to bubble away until your pasta is cooked.
5. Stir the pasta along with a splash of pasta water into the sauce and continue cooking for a further minute. Season with a little salt and serve!
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