Photo: Sara Harris
TRADITIONAL ITALIAN RECIPE: Have you ever been to Italy? There’s a dish that many may not have heard of but are quite familiar with – Spaghetti allo Scoglio (literally: Spaghetti rock/reef style) but often known as Spaghetti ai frutti di mare – “fruits of the sea.”
Yes, Spaghetti Seafood is very expensive. This is usually one of the more expensive dishes in an Italian restaurant, and when you see how many different, fresh pieces come together, I’m sure you’ll agree that it’s worth it!
You may have never cooked mussels or clams before. Don’t be scared, mussels especially, are a snap to cook. I read a couple articles before I made this and the big debate seemed to be between steaming the mussels first, then adding them to the sauce. Or steaming the mussels in the sauce while it’s cooking. You choose.
Another major argument over on Italian food forums is what, exactly, goes into the perfect spaghetti allo scoglio. However, this is the traditional Italian recipe.
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Clean and wash Mussels and Clams well under running water ( Notes ). Then, cook Mussels and Clams into 2 separate pots on a high flame with the lid on, until opened.
02 - While everything cooks, start cleaning the Squids.
03 - Cut the tentacles off and cut into rings the bodies.
04 - Crush and chop the Garlic Cloves.
05 - Put the Extra Virgin Olive Oilin a large pan and the Garlic.
06 - Now add the Squids and cook for few minutes, or until the Rings turn white.
07 - Add the White Wine, and cook until it has evaporated.
08 - While you wait for the Wine to evaporate, wash and pat the Scampi. Cut their belly open, from tail to head, and using a toothpick remove the intestine ( a sort of black string ).
09 - Chop the Parsley and add it to the pan. Mix well for 1 minute and then turn off the heat and set aside, covering the pan with its lid.
10 - Now, start cooking the Spaghetti into some salted water.
11 - In a second large pan, saute the Garlic in some Extra Virgin Olive Oil until it browns a little. Then, put the Scampi in, and let them brown too, on all sides for 5 minutes.
12 - In a third pan saute garlic and Cherry Tomatoes ( cut into halves ) until tender, but not mushy.
13 - Drain the Mussels and the Clams straining, through a very ine sieve, half cup of liquid from each pot.
14 - Combine now Spaghetti ( al dente ), Cherry Tomatoes, Squids and the Water you've saved from Mussles and Clams, and cook for 3 minutes over high heat.
15 - Finish cooking the Pasta adding 1 or 2 ladles of fish stock, if necessary.
16 - 1 minute before to the end, remember to add Mussels, Clams and Scampi. Then add Salt, Pepper and Parsley.Serve.
Notes:
- Wash the Clams one by one, and very patiently, tap the Clams on a cutting board. If the sand cmes out, you can throw it away, because this means that it's full of sand.
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