Spaghetti allo scoglio is a classic of seafood cuisine.
A delicious and tendentially summery dish, but not only.
There are many versions of it, but according to the original recipe, essential ingredients of this delicacy are clams, mussels and scampi.
It does not include the use of tomato puree, but of fresh tomatoes cut into cubes and cooked in a pan with the fish.
- 14 oz of spaghetti
- 17 oz of cleaned mussels
- 17 oz of clams
- 4 fresh shrimp scampi
- 1 sprig of parsley
- 1 garlic clove
- 4 tablespoons of olive oil
- a pinch of hot chilli pepper
- 17 oz of fresh cherry tomatoes
Clean mussels and shrimp scampi and set them aside.
Put clams in salted water, where they will be kept for at least one hour. Bring to the boil plenty of salted water in which the spaghetti will be cooked.
In a saucepan, sauté the garlic and chili pepper in the oil, add the washed cherry tomatoes cut into four pieces and cook with the lid on for 5 minutes over high heat.
Add the scampi and continue to cook for another 5 minutes.
Also add the mussels and clams.
Put the lid on the casserole, add salt and chopped fresh parsley.
Drain the spaghetti al dente and after tossing with the seafood sauce, serve immediately.
SPAGHETTI ALLO SCOGLIO: A CLASSIC SEAFOOD ITALIAN DISH