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Spaghetti allo scoglio


The less-known spaghetti allo scoglio recipe... In italian scoglio (sco-lee-o) means reef.  While we do not see this name as
often on italian restaurant menus,  many pasta sauce variants come pretty close to this recipe, without knowing.  Another
delicious way to have your frutti di mare nonetheless!







Ingredients:

Seafood pasta plate
* 1 1/4 pounds (500 g) fresh live clams
* 1 1/4 pounds (500 g) fresh mussels
* 1 pound (450 g)  frozen and cooked, deveined shrimp
* 1 pound (450-500g) spaghetti pasta
* 4 red tomatoes
* 4 garlic cloves
* extra virgin olive oil
* freshly ground pepper
* dried parsley spice
* died basil spice
* Parmesan cheese

Cooking instructions:

Thaw the shrimp in the refrigerator. They don't have to be completely thawed before they enter the recipe.
Clean the shells of the mussels and clams. Deshell the shrimps.
Cook the spaghetti pasta as per pachage instructions until 'al dente'.
Meanwhile, heat up 3 tablespoons of olive oil in a deep and large skillet, press in 2 cloves of garlic.
When the garlic has browned, remove it and throw the garlic out, then add the clams and mussels.
Cover and cook over medium high setting, shaking the pan from time to time, up until the shells have opened.
Lower the heat to low and let them cool down slightly, then deshell about 75% of the shellfish.
(IMPORTANT: as always discard the shells that did not open.  Eating them would be a huge health hazard).
Keep the clam cooking broth in the skillet.
Empty all the skillets content in a large bowl.

Starting again from that deep large skillet,
finely press in the two cloves of garlic and cook it in 3 tablespoons of oil.
When it has browned a bit, chop the tomatoes coarsely and add them to the skillet.
Mix in one tablespoon basil  into the pan too, a pinch of salt, and let the sauce simmer for 10 minutes.
Once the tomato sauce smoother but still coarse a bit, stir in all the large shellfish bowl content,
mix in gently the shrimp  and simmer for 5 more minutes.

Transfer the cooked spaghetti to a bowl, pour 2 tablespoons of olive oil over them, add a pinch of freshly ground black pepper,
sprinkle over also one tablespoon of the dried parsley and toss.
Pour the shellfish tomato sauce over the tomatoes, and serve immediately.
Allow your guests to add some parmesan cheese as they like.

This recipe serves spaghetti allo scoglio for 4 people.

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