Spaghetti allo Scoglio (Seafood Pasta) Recipe 🍷👨‍🍳

 Spaghetti allo Scoglio (Seafood Pasta) Recipe 🍷👨‍🍳

Ingredients needed

For the base and pasta:

320g spaghetti (or other long pasta of your choice) 300g cherry tomatoes, halved 200ml tomato paste (passata) 4 tablespoons extra virgin olive oil 3 cloves of garlic, sliced ​​or crushed 1/2 cup dry white wine Fresh chopped parsley to taste Salt and pepper (optional) to taste

The seafood:

500g cleaned mussels (with shells) 300g clams (soaked in water and salt to remove sand) 300g cleaned squid, cut into rings 8 to 10 large shrimp (whole or peeled, keeping the tail)

Preparation Method

1. Opening the shells (The secret to the flavor) Place the mussels and the Clams in a large frying pan with a drizzle of olive oil and a clove of garlic. Cover and cook over high heat for 3 to 5 minutes, until all the shells open. Strain the liquid that has come out of the shells through a fine cloth or sieve and reserve this broth (it will give the sauce all its sea flavor). Discard any shells that did not open.

Sauce preparation

In a wide frying pan (large enough to hold the pasta later), pour the remaining olive oil, garlic, and chili pepper. Lightly brown the onions. Add the squid rings and cook for 2 minutes. Add the shrimp and fry for another 1 to 2 minutes on each side. Deglaze with white wine and let the alcohol evaporate over high heat. Remove the shrimp and squid from the pan to prevent them from becoming tough and set them aside on a plate. In the same pan (with the remaining juices), add the cherry tomatoes and tomato pulp. Pour in the strained broth from the shells and simmer over medium heat for about 10 minutes.

Cook the pasta and mix it in.

Cook the spaghetti in boiling salted water, removing it 2 minutes before the time indicated on the package (very al dente). Transfer the pasta directly to the pan with the tomato sauce. Add the squid, shrimp, mussels, and clams again. Sauté everything over high heat for the final 2 minutes, mixing well so that the pasta absorbs the sauce. If it dries out, add a little of the pasta cooking water. Turn off the heat, sprinkle generously with chopped fresh parsley and finish with a drizzle of extra virgin olive oil.