📝 About This Recipe
Transport your senses to the sun-drenched Amalfi Coast with this quintessential Italian masterpiece. Linguine allo Scoglio, or 'Pasta of the Reef,' is a celebration of the sea, combining briny shellfish, tender calamari, and sweet prawns in a light, aromatic white wine and cherry tomato sauce. This dish is prized for its 'cremina'—the silky emulsion of pasta starch and seafood liquor that coats every strand of linguine perfectly.
🥗 Ingredients
The Seafood
- 500 grams Mussels (scrubbed and debearded)
- 500 grams Clams (Vongole or Littleneck) (purged of sand)
- 300 grams Calamari (cleaned and sliced into rings)
- 8-12 pieces Large Shrimp or Scampi (shell-on for flavor, deveined)
The Pasta and Aromatics
- 400 grams Linguine (high-quality bronze-die pasta)
- 4 tablespoons Extra Virgin Olive Oil (cold-pressed)
- 3 cloves Garlic (thinly sliced or crushed)
- 1/2 teaspoon Red Chili Flakes (adjust to taste)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Vermentino)
- 200 grams Cherry Tomatoes (halved)
Finishing Touches
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- to taste Sea Salt (be cautious as seafood is naturally salty)
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by purging the clams in a bowl of cold salted water for 30 minutes to remove any internal sand. Scrub the mussels and remove the 'beard' (the hairy bit on the side).
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2
Bring a large pot of water to a boil. Add salt once boiling, but use less than usual as the seafood liquid will be naturally salty.
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3
In a large, wide skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the mussels and clams along with a splash of white wine.
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4
Cover the skillet with a lid and steam for 3-5 minutes until the shells have opened. Discard any shells that remain closed.
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5
Carefully strain the liquid from the shellfish into a bowl through a fine-mesh sieve lined with a paper towel to catch any grit. Set the shellfish and the liquid aside separately.
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6
Wipe out the skillet. Add the remaining 2 tablespoons of olive oil, garlic, and chili flakes. Sauté over medium-low heat until the garlic is fragrant and golden, but not brown.
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7
Add the calamari rings and shrimp to the skillet. Sear for 2 minutes until the shrimp turn pink. Remove the seafood from the pan and set aside to keep them tender.
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8
Drop the linguine into the boiling water. Cook for 2-3 minutes less than the package instructions; the pasta should be very firm (molto al dente) as it will finish cooking in the sauce.
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9
In the skillet, add the halved cherry tomatoes. Cook for 3-4 minutes until they begin to soften and release their juices.
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10
Pour the reserved seafood liquid and the remaining white wine into the skillet with the tomatoes. Simmer for 2 minutes to reduce slightly.
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11
Using tongs, transfer the undercooked linguine directly from the water into the skillet. Add a ladle of pasta cooking water.
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12
Finish cooking the pasta in the skillet, tossing constantly. The starch from the pasta will emulsify with the oil and seafood juices to create a silky sauce.
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13
Once the pasta is perfectly al dente, return all the seafood (mussels, clams, shrimp, and calamari) to the pan. Toss for 1 minute to heat through.
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14
Turn off the heat. Stir in the fresh parsley and a final drizzle of extra virgin olive oil. Toss vigorously one last time.
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15
Plate immediately, ensuring each portion gets a generous variety of seafood. Serve with the pan juices drizzled over the top.
💡 Chef's Tips
Always use the highest quality bronze-die pasta; the rough surface is essential for the sauce to cling to. Never add cheese to this dish; in Italian tradition, Parmigiano and seafood are never mixed as the cheese overpowers the delicate brine. If the sauce looks too dry while finishing the pasta in the pan, add more pasta water—it contains the starch needed for the 'cremina'. Keep the shrimp shells on during the initial sear if possible; they provide a much deeper 'ocean' flavor to the base oil. Ensure your mussels and clams are alive before cooking; they should be tightly closed or close when tapped.
🍽️ Serving Suggestions
Pair with a crisp, chilled Italian white wine like a Vermentino, Falanghina, or Greco di Tufo. Serve with a side of crusty ciabatta bread to mop up the 'scarpetta' (the delicious leftover sauce). A simple arugula salad with lemon dressing makes a refreshing palate cleanser between bites. Follow the meal with a chilled glass of Limoncello to cut through the richness of the olive oil. Serve on warmed plates to ensure the seafood stays hot while you enjoy the pasta.