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The image captures a plate of spaghetti allo scoglio. The pasta is enrobed in a tomato-based sauce, evident from the chunks of tomato nestled among the strands. It's generously studded with a variety of seafood: open clams with their golden insides on display, mussels in their black shells, and plump prawns. Fresh parsley is sprinkled over, providing a pop of green against the reds and browns. The dish has a rustic and robust appeal, with a homemade quality that suggests it's packed with flavor. The tablecloth beneath has a festive pattern, perhaps indicating a family gathering or a special meal at home.
Print Recipe

Spaghetti allo Scoglio (Spaghetti With Mixed Seafood)

Dive into the ocean's bounty with this classic Italian seafood pasta dish, where perfectly cooked spaghetti is kissed by the flavors of mussels, clams, shrimp, calamari, and more.
Prep Time30 minutes
Cook Time30 minutes
Course: First Course
Cuisine: Italian
Keyword: Spaghetti allo scoglio
Servings: 4
Author: Guido Pasquariello

Equipment

  • Large pot
  • Colander
  • Skillet
  • Cutting board
  • Knife
  • Wooden spoon

Ingredients

  • 14 ounces spaghetti
  • 14 ounces mussels
  • 14 ounces clams
  • 4 jumbo shrimp
  • 8 small shrimp
  • 10.5 ounces calamari
  • 10.5 ounces canned peeled tomatoes
  • 2 cloves garlic
  • Dry white wine
  • 1 shallot
  • 1 small carrot
  • Fresh parsley
  • Extra virgin olive oil
  • Salt
  • Pepper

Instructions

  • Prepare Shellfish: Soak the clams and mussels in cold water for at least 2 hours, changing the water 2-3 times to remove sand. Scrub the mussels, remove the beards, and rinse again. Cook in separate pots until they open, then shell them, reserving a third of the shells for garnish.
    14 ounces mussels, 14 ounces clams
  • Prepare Calamari: Clean the calamari by removing the entrails and skin, then cut into rings. Sauté chopped shallot, carrot, and garlic in olive oil. Add calamari and cook for 4-5 minutes, then deglaze with white wine.
    10.5 ounces calamari, 2 cloves garlic, Dry white wine, 1 shallot, 1 small carrot, Extra virgin olive oil
  • Cook Shrimp: Clean the jumbo shrimp and small shrimp, removing the shells and intestinal tract. Sauté in a pot with garlic-infused olive oil for a few minutes, removing the small shrimp first. In the same pot, add chopped peeled tomatoes and let them simmer, occasionally adding some clam cooking liquid. Finally, add clams, mussels, jumbo shrimp, and small shrimp, cooking for a few more minutes. Season with salt and pepper.
    4 jumbo shrimp, 8 small shrimp, 10.5 ounces canned peeled tomatoes, Salt, Pepper
  • Cook Spaghetti: Meanwhile, cook spaghetti in salted boiling water until al dente. Drain and transfer to the pot with the seafood sauce. Finish cooking the spaghetti in the sauce, adding more clam cooking liquid as needed. Stir in chopped parsley and serve hot.
    14 ounces spaghetti, Fresh parsley

Notes

Feel free to use your favorite type of pasta, such as linguine or fettuccine, for this dish. Adjust the seasoning according to your taste preferences. Enjoy the taste of the sea with this flavorful Italian seafood pasta!