Seafood Pasta
The Italian tradition of seafood cuisine boasts numerous important recipes such as spaghetti with clams or mussels and clams sautéed up to regional delicacies, such as brodetto fanese or fregola with clams, to name just a few. But in many restaurants you can't miss a classic summer first course: you may have read or tasted spaghetti with seafood. Why not try making them at home then? All the scents of the Mediterranean are concentrated in one dish, also perfect for celebrating Christmas Eve: spaghetti is risotto in a pan to absorb the flavor of the fish and be even more appetizing! There are countless versions of this delicacy: I offer you ours, with clams and mussels together with the delicious meat of the scampi! But feel free to add or replace the ingredients with lupins, razor clams, cuttlefish, octopus and thus enjoy spaghetti allo scoglio that are always different, but above all always better!
INGREDIENTS
Spaghetti 320 gMussels 1 KgClams 1 KgSquid 300 gScampi 8Cherry tomatoes 300 gExtra virgin olive oil 4 TablespoonsGarlic 1 segmentParsley 1 tuftWhite wine 40 gFine salt to taste
PREPARATION
To prepare spaghetti with seafood, start by cleaning the mussels and clams. The latter will have to be rinsed several times under running water and then soak them in cold water. Clean the mussels: scrape off the most resistant impurities with the blade of a small knife, tear off the byssus, i.e. the bearded part that comes out, then use a new steel wool to clean the shell well. Before cooking, beat the clams one by one on a cutting board or in the sink with the cut of the shell facing downwards: if you notice sand, it should be discarded. Heat the oil in a large pan and when it is hot, pour in the clams and mussels. Cover immediately with a lid and wait until they are completely open, it will take 3-4 minutes. Once the mussels and clams have been opened, remove the lid, pour them into a container, do not throw away the cooking liquid but filter it to remove any impurities and sand residues. Keep it warm. Shell both the clams and mussels, keeping aside some shellfish to garnish the dish. If you don't use them already cleaned, you can dedicate yourself to cleaning the squid: you will have to remove the head and entrails, then remove the skin and cut only the superficial part, you can help yourself by entering with the blade inside it, until it opens completely then cut it into strips. Move on to langoustines: with scissors cut on the sides of the tail, thus removing the armor that covers the abdomen. Then with a toothpick try to remove the intestine, the black fillet present in the langoustines. This way it won't release a bitter taste. Remove only the armor and keep the head and claws. Finally, wash the cherry tomatoes and cut them into wedges. Boil the water for the pasta, to be salted to a boil. Meanwhile, brown the garlic clove with oil, when it is golden, pour the squid together with a pinch of salt. Cook for 5 minutes then add the white wine. Let the alcohol evaporate, remove the garlic and add the cherry tomatoes. Cook for another 5 minutes. At this point you can start cooking the spaghetti which will have to be drained very al dente. Add the scampi to the sauce, season with salt and pepper. Drain the spaghetti directly into the pan when there are 5 minutes left to the end of cooking. Continue cooking, pouring in the mussel and clam cooking water that you have kept aside as needed. Finally, add the mussels and clams with and without shell. At the end of cooking, turn off the heat, season with chopped parsley and stir one last time. Serve the spaghetti with seafood piping hot.
PRESERVATIONIt is advisable to consume spaghetti allo scoglio immediately; You can store in the refrigerator in a glass container and covered with plastic wrap for up to a day. We do not recommend freezing.
ADVICEYou can replace the wine with brandy or cognac to give it an even more aromatic note. A pinch of spiciness won't hurt, so add a little chili pepper to enrich the taste and aroma!
The Italian tradition of seafood cuisine boasts numerous important recipes such as spaghetti with clams or mussels and clams sautéed up to regional delicacies, such as brodetto fanese or fregola with clams, to name just a few. But in many restaurants you can't miss a classic summer first course: you may have read or tasted spaghetti with seafood. Why not try making them at home then? All the scents of the Mediterranean are concentrated in one dish, also perfect for celebrating Christmas Eve: spaghetti is risotto in a pan to absorb the flavor of the fish and be even more appetizing! There are countless versions of this delicacy: I offer you ours, with clams and mussels together with the delicious meat of the scampi! But feel free to add or replace the ingredients with lupins, razor clams, cuttlefish, octopus and thus enjoy spaghetti allo scoglio that are always different, but above all always better!
INGREDIENTS
Spaghetti 320 g
Mussels 1 Kg
Clams 1 Kg
Squid 300 g
Scampi 8
Cherry tomatoes 300 g
Extra virgin olive oil 4 Tablespoons
Garlic 1 segment
Parsley 1 tuft
White wine 40 g
Fine salt to taste
PREPARATION
To prepare spaghetti with seafood, start by cleaning the mussels and clams. The latter will have to be rinsed several times under running water and then soak them in cold water. Clean the mussels: scrape off the most resistant impurities with the blade of a small knife, tear off the byssus, i.e. the bearded part that comes out, then use a new steel wool to clean the shell well. Before cooking, beat the clams one by one on a cutting board or in the sink with the cut of the shell facing downwards: if you notice sand, it should be discarded. Heat the oil in a large pan and when it is hot, pour in the clams and mussels. Cover immediately with a lid and wait until they are completely open, it will take 3-4 minutes. Once the mussels and clams have been opened, remove the lid, pour them into a container, do not throw away the cooking liquid but filter it to remove any impurities and sand residues. Keep it warm. Shell both the clams and mussels, keeping aside some shellfish to garnish the dish. If you don't use them already cleaned, you can dedicate yourself to cleaning the squid: you will have to remove the head and entrails, then remove the skin and cut only the superficial part, you can help yourself by entering with the blade inside it, until it opens completely then cut it into strips. Move on to langoustines: with scissors cut on the sides of the tail, thus removing the armor that covers the abdomen. Then with a toothpick try to remove the intestine, the black fillet present in the langoustines. This way it won't release a bitter taste. Remove only the armor and keep the head and claws. Finally, wash the cherry tomatoes and cut them into wedges. Boil the water for the pasta, to be salted to a boil. Meanwhile, brown the garlic clove with oil, when it is golden, pour the squid together with a pinch of salt. Cook for 5 minutes then add the white wine. Let the alcohol evaporate, remove the garlic and add the cherry tomatoes. Cook for another 5 minutes. At this point you can start cooking the spaghetti which will have to be drained very al dente. Add the scampi to the sauce, season with salt and pepper. Drain the spaghetti directly into the pan when there are 5 minutes left to the end of cooking. Continue cooking, pouring in the mussel and clam cooking water that you have kept aside as needed. Finally, add the mussels and clams with and without shell. At the end of cooking, turn off the heat, season with chopped parsley and stir one last time. Serve the spaghetti with seafood piping hot.
PRESERVATION
It is advisable to consume spaghetti allo scoglio immediately; You can store in the refrigerator in a glass container and covered with plastic wrap for up to a day. We do not recommend freezing.
ADVICE
You can replace the wine with brandy or cognac to give it an even more aromatic note. A pinch of spiciness won't hurt, so add a little chili pepper to enrich the taste and aroma!
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