SCIALATIELLI ALLO SCOGLIO
Although I live in the hills, I have always had a passion for cooking fish dishes. The scialatielli allo scoglio are a classic of the typical cuisine of the tasty south that recalls the summer and the days at sea. Recipe that is made with seafood such as mussels and clams and crustaces or shrimp, scampi and cuttlefish. Let's say that you also do a little according to your tastes and ingredients that you find. And if you do not have scialatielli you can also replace with spaghetti. I propose an exquisite version to prepare in a few simple steps.
IngredientsScialatielli 300 gMussels 250 gClams 250 gSquid (cleaned -gutted-) 300 gShrimp 10Peeled tomatoes 400 gParsley (chopped) 1 bunchDry white wine to tasteExtra virgin olive oil to tasteSalt to taste
PreparationFirst put the clams for two hours to purge in cold water. Change the water 2 or three times. Then rinse under cold running water.Meanwhile, wash and brush the mussels always under a stream of cold water and remove the byssus. Clean the squid by removing the inside, bone and outer skin. Rinse under cold water and cut into rings or as I do chop into cubes. In a pan heat the olive oil with 1 clove of peeled garlic, put the clams and blend with the wine. Cover and let open over high heat and set aside in a large bowl. Strain the cooking liquid and set aside. Do the same with mussels and shell some shells.Sauté the shallot and a chili pepper in 5 tablespoons of olive oil, add the chopped squid and brown for 4-5 minutes and blend with half a glass of white wine and let evaporate. Add the peeled tomatoes chopped with scissors and cook everything for 40 minutes, as it cooks or dries add the cooking liquid of the mollusks. Adjust the salt in the sauce. Clean the shrimp from its shell and black filament.The Prawns remove the head and remove the black intestinal filament from these. Cook for another two minutes. Cook the scialatielli in plenty of boiling salted water following the times indicated by the package. When it is al dente, drain and put in the seafood sauce.Add mussels and clams and a few tablespoons of hot shellfish cooking liquid and leave to flavor for a few minutes.
Serve immediately hot with a sprinkling of parsley!
NotesYou can keep the scialatielli for the next day in the fridge covered, just sauté them a little in the pan and they will be as good as freshly made.
Although I live in the hills, I have always had a passion for cooking fish dishes. The scialatielli allo scoglio are a classic of the typical cuisine of the tasty south that recalls the summer and the days at sea. Recipe that is made with seafood such as mussels and clams and crustaces or shrimp, scampi and cuttlefish. Let's say that you also do a little according to your tastes and ingredients that you find. And if you do not have scialatielli you can also replace with spaghetti. I propose an exquisite version to prepare in a few simple steps.
Ingredients
Scialatielli 300 g
Mussels 250 g
Clams 250 g
Squid (cleaned -gutted-) 300 g
Shrimp 10
Peeled tomatoes 400 g
Parsley (chopped) 1 bunch
Dry white wine to taste
Extra virgin olive oil to taste
Salt to taste
Preparation
First put the clams for two hours to purge in cold water. Change the water 2 or three times. Then rinse under cold running water.
Meanwhile, wash and brush the mussels always under a stream of cold water and remove the byssus. Clean the squid by removing the inside, bone and outer skin. Rinse under cold water and cut into rings or as I do chop into cubes. In a pan heat the olive oil with 1 clove of peeled garlic, put the clams and blend with the wine. Cover and let open over high heat and set aside in a large bowl. Strain the cooking liquid and set aside. Do the same with mussels and shell some shells.
Sauté the shallot and a chili pepper in 5 tablespoons of olive oil, add the chopped squid and brown for 4-5 minutes and blend with half a glass of white wine and let evaporate. Add the peeled tomatoes chopped with scissors and cook everything for 40 minutes, as it cooks or dries add the cooking liquid of the mollusks. Adjust the salt in the sauce. Clean the shrimp from its shell and black filament.
The Prawns remove the head and remove the black intestinal filament from these. Cook for another two minutes. Cook the scialatielli in plenty of boiling salted water following the times indicated by the package. When it is al dente, drain and put in the seafood sauce.
Add mussels and clams and a few tablespoons of hot shellfish cooking liquid and leave to flavor for a few minutes.
Serve immediately hot with a sprinkling of parsley!
Notes
You can keep the scialatielli for the next day in the fridge covered, just sauté them a little in the pan and they will be as good as freshly made.
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