Spaghetti allo Scoglio

Name: Spaghetti allo Scoglio
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g spaghetti; 300 g mussels; 300 g clams; 200 g shrimp; 200 g squid; 300 g cherry tomatoes; 2 garlic cloves; 4 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Spaghetti allo Scoglio hails from Italy's coastal regions, where the bountiful sea inspires its creation. Traditionally enjoyed during sun-kissed summer months, this dish celebrates the fresh catch of the day, bringing the essence of the ocean to the table. As a staple of Italian seaside dining, it reflects a deep appreciation for the sea's offerings, making it a cherished choice for both locals and visitors.

This dish is a vibrant medley of flavors and textures, where the briny sweetness of mussels, clams, shrimp, and squid mingles with the tang of cherry tomatoes and the gentle heat of garlic. The olive oil binds these elements together, creating a luscious sauce that clings to the spaghetti, delivering a taste that's both refreshing and deeply satisfying.

Ingredients

400 gspaghetti
300 gmussels
300 gclams
200 gshrimp
200 gsquid
300 gcherry tomatoes
2garlic cloves
4 tbspolive oil
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil. Once boiling, add a generous amount of fine sea salt to the water. This will season the spaghetti as it cooks, enhancing the overall flavor of the dish.
While the water is heating, prepare the seafood. Clean the mussels and clams by scrubbing their shells under cold water and removing any beards. Peel and devein the shrimp, and slice the squid into rings. This ensures that all the seafood is ready to cook quickly and evenly.
In a wide pan, heat 4 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and sauté until they are fragrant and just beginning to turn golden. This will infuse the oil with a rich garlic flavor, which forms the base of the sauce.
Add the cleaned mussels and clams to the pan. Cover with a lid and cook for about 3-4 minutes, or until the shells have opened. Discard any shells that remain closed, as they are not safe to eat.
Add the shrimp and squid to the pan with the opened mussels and clams. Cook for another 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque and the squid is tender. This indicates that the seafood is cooked through.
Halve the cherry tomatoes and add them to the pan. Cook for another 2 minutes, allowing the tomatoes to soften and release their juices, which will blend with the seafood to create a light sauce.
Once the water is boiling, add 400 g of spaghetti and cook until just shy of al dente. Reserve a cup of the starchy pasta water before draining the spaghetti. This water will help bind the sauce to the pasta.
Add the drained spaghetti to the pan with the seafood and tomatoes. Toss everything together, adding a little reserved pasta water at a time to loosen the sauce and help it coat the spaghetti evenly. Taste and adjust the seasoning with fine sea salt if needed.
Serve the Spaghetti allo Scoglio hot, ensuring each plate has a generous amount of seafood and sauce. The dish should be aromatic with a fresh sea breeze scent, and the pasta should be coated in a light, flavorful sauce.