A great classic today: the recipe for spaghetti allo scoglio with seafood, a fish first course of great deliciousness with mollusks and crustaceans and that we can also cook by adding other types of fish.
The spaghetti allo scoglio is a dish that on restaurants along the Italian coasts is never missing and we find it both with tomato and plain with a touch of garlic and freshly chopped parsley.
The summer spaghetti allo scoglio recipe can be prepared with frozen fish which can also be found in mixed packages already ready with different varieties of fish and mollusks in the supermarket section.
————————————————————————————————————————————
I opened a recipes channel, open to everyone and free on WhatsApp, no notifications and no sound; you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
————————————————————————————————————————————
WHAT TYPES OF FISH CAN WE USE TO COOK THE GOURMET SPAGHETTI ALLO SCOGLIO RECIPE?
To prepare the spaghetti with seafood with mollusks and crustaceans you generally need clams, mussels, shrimp and scampi, but around Italy we find, as always, many varieties of fish.
For the perfect spaghetti allo scoglio recipe mussels and clams must never be missing; then add what you like: also squid, shrimp, crab meat and lobster meat.
HOW TO MAKE THE PERFECT SAUCE FOR COOKING SPAGHETTI ALLO SCOGLIO?
To have a wonderful and enveloping sauce in the spaghetti allo scoglio recipe also take small juicy and well-ripe, firm cherry-like tomatoes.
If we want an even more flavorful sauce we can “risottare” the spaghetti with mussels and clams and others: drain them half-cooked and pour them into the pan with the mollusk and crustacean sauce, continuing cooking by adding a couple of ladles of boiling water or the filtered water from the mussels and clams.
WHICH PASTA TO USE FOR THE PERFECT CREAMY AND ENVELOPING GOURMET SPAGHETTI ALLO SCOGLIO?
We cannot prepare the pasta recipe with scoglio sauce without long pasta that will create a masterful pairing with the sauce based on crustaceans and mollusks!
So take medium-sized spaghetti (I would say no to very thin spaghettini No.3), bucatini, linguine!
WHAT WINE TO PAIR WITH SPAGHETTI ALLO SCOGLIO?
Well, to pair wine with spaghetti allo scoglio I would go to Sardinia with Vermentino, to Campania with Greco di Tufo and also with the not-less-famous Gavi in Piedmont. These are aromatic wines with moderate alcohol that can best enhance the Mediterranean flavors of clams and mussels, and so on.
The seafood spaghetti is a tasty and easier dish than you think, a great classic of seafood cuisine that can also become a single course with many varieties of fresh fish!
LAST TIP FOR PREPARING SPAGHETTI ALLO SCOGLIO..
Don’t exceed the pasta weight: I would say 70/80 grams per person is perfect and if YOU WANT add to each serving a slice of toasted bread per person that will soak up the sauce and that you will devour along with all the mollusks and crustaceans!!!!!!!!!!
I LOVE FISH and I LEAVE YOU SOME SEA RECIPES SUCH AS:
- Difficulty: Medium
- Cost: Expensive
- Rest time: 5 Minutes
- Preparation time: 40 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients SPAGHETTI ALLO SCOGLIO gourmet seafood first course
- 11 oz spaghetti
- 2.2 lb clams
- 2.2 lb mussels
- 8 shrimp
- 1 clove garlic
- 5 scampi (langoustines)
- 12 oz datterini tomatoes (or cherry tomatoes or pachino)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste chopped parsley
Tools
#ADV
- Wok
- High-sided pots
- Pans
- Kitchen scales
- Scissors
- Fine mesh strainers
- Cutting boards
Let’s prepare this flavorful and rich seafood first course together
1) CLEAN THE MUSSELS by removing any encrustations and the byssus (the “beard” that comes out of the shells).
2) CLEAN THE CLAMS let them purge in cold water for at least 30 minutes and then rinse them again under running water.
3) COOK THE MOLLUSKS FOR THE TOMATO-BASED SPAGHETTI ALLO SCOGLIO
In a wide pan or wok place the crushed garlic clove and extra virgin olive oil and as it sizzles add the mussels and clams and cover with a lid.
Time 4-5 minutes and the shellfish will be open and ready to continue the preparation of the red spaghetti with mixed seafood!
Strain the liquid formed with a fine-mesh strainer, keeping it aside in a bowl.
At this point shell some of the shells, keeping the mollusk meat aside to then add it to the tomato sauce.
4) CLEAN THE SHRIMP AND SCAMPI FOR THE SPAGHETTI WITH SEAFOOD
Remove the shell and the intestinal vein of the shrimp, and with scissors cut the shell and the usual black intestinal thread of the scampi, leaving the claws.
5) CONTINUE THE RECIPE OF THE SEAFOOD DISH WITH MOLLUSKS AND CRUSTACEANS
In a wide pan put the garlic clove and extra virgin olive oil and as it becomes golden, add the shrimp and scampi and as they change color pour in the wine to let the alcohol evaporate.
Then add the washed, dried and quartered tomatoes, mixing everything well and continuing to cook for 5-6 minutes.
At this point the salted water for the pasta should already be boiling (we put it on earlier over medium-high heat) and so all that’s left is to add the long pasta — today spaghetti but linguine, bucatini or thick square spaghettoni also work well!
Drain the pasta very al dente and pour it directly into the pan or wok that contains the sauce, also adding mussels and clams and, if needed, a little of the filtered cooking liquid from the mollusks from earlier to finish cooking the spaghetti.
Adjust salt and pepper to this scoglio sauce, add a good handful of washed and chopped fresh parsley and serve immediately at the table!
Bring some extra EVO oil to the table if you want to give the final “gourmet” touch to the spaghetti allo scoglio!
Enjoy your meal!
Annalisa
————————————————————————————————————————————
Tips
You can also add fresh basil but … personally I prefer parsley!
The spaghetti allo scoglio seafood recipe is NOT a dish to freeze — rather eat it the same day you prepare it, please!
