Italian cuisine · Fish & Seafood

Spaghetti allo Scoglio

Spaghetti with mussels, shrimp and squid, bound in a glossy sauce of cherry tomatoes and white wine.

Ingredients · for 4 servings

• 400 g spaghetti
• 600 g mussels
• 400 g clams
• 250 g shrimp
• 250 g squid tubes
• 300 g cherry tomatoes
• 5 garlic cloves
• 1 red chili pepper
• 200 ml dry white wine
• 1 bunch flat-leaf parsley
• 8 tbsp olive oil
• Salt, pepper

Instructions

1. Soak the clams in salted water for 1 hour, scrub the mussels and remove the beards, peel and devein the shrimp, and cut the squid tubes into 1 cm wide rings.
2. Open the mussels and clams covered with 100 ml white wine and a crushed garlic clove over high heat for 5 min., then remove from the pot; strain the liquid through a fine sieve and set aside.
3. Warm 4 tbsp olive oil in a very wide pan, let the sliced remaining garlic and chopped chili infuse for 2 min., and fry the squid rings for 4 min.
4. Add the halved cherry tomatoes, sauté for 4 min. until they break down, pour in the remaining white wine and the reserved shellfish liquid, and reduce uncovered for 5 min.
5. Cook the spaghetti in plenty of salted water for 2 min. less than the package instructions, drain and add to the pan with a little pasta water; finish cooking for 2 min. while tossing constantly until the sauce coats the pasta glossily.
6. Fold in the shrimp, mussels and clams, warm through for 1 min., season with parsley, pepper and the remaining olive oil, and serve immediately.