Spaghetti allo scoglio

Spaghetti allo scoglio is a classic Italian dish, perfect for seafood lovers. Here is the recipe for you:

Ingredients

• 320 g of spaghetti
• 200 g of mussels
• 200 g of clams
• 200 g of shrimp
• 150 g of squid
• 10 cherry tomatoes
• 1 clove of garlic
• Fresh parsley to taste
• Extra virgin olive oil
• Salt to taste
• Red pepper flakes (optional)

Preparation

1. Start by cleaning the seafood thoroughly. Soak the clams in salted water for at least 1 hour to expel the sand. Clean the mussels by removing the byssus and scraping off the outer incrustations. Clean the squid and cut them into rings. Peel the shrimp if necessary.
2. In a large skillet, sauté the garlic clove in extra virgin olive oil and, if desired, add a piece of red pepper flakes.
3. Add the chopped cherry tomatoes and cook for a few minutes.
4. Add the mussels and clams to the skillet, cover with a lid, and let them open over medium-high heat. When they’re all open, remove those that haven’t opened and discard the garlic.
5. Add the squid and shrimp, cooking for 5 minutes. Adjust with salt.
6. Meanwhile, cook the spaghetti in plenty of salted water following the instructions on the package to have them al dente.
7. Drain the pasta al dente and transfer it to the skillet with the seafood sauce.
8. Toss the pasta with the sauce and seafood, adding a bit of the pasta cooking water if necessary.
9. Sprinkle with chopped fresh parsley and serve immediately.

Serve the spaghetti allo scoglio hot and, if you wish, accompany the dish with a good glass of fresh white wine.

Enjoy your meal!