📝 About This Recipe
Transport your senses to the sun-drenched Amalfi Coast with this quintessential Italian seafood masterpiece. 'Allo Scoglio' literally translates to 'on the rocks,' representing a briny, aromatic medley of shellfish and crustaceans tossed with perfectly al dente pasta. This dish celebrates the purity of the ocean, using a light touch of cherry tomatoes and white wine to create a silky, umami-rich sauce that clings to every strand of spaghetti.
🥗 Ingredients
The Pasta
- 400 grams Spaghetti (high-quality bronze-die extruded)
- 2 tablespoons Sea salt (for the pasta water)
The Shellfish and Seafood
- 500 grams Mussels (scrubbed and debearded)
- 500 grams Clams (purged of sand)
- 8 pieces Large Prawns or Langoustines (shell-on for flavor, deveined)
- 250 grams Squid (cleaned and sliced into rings)
The Aromatics and Sauce
- 4 tablespoons Extra virgin olive oil (cold-pressed)
- 3 pieces Garlic cloves (thinly sliced)
- 1 piece Red chili pepper (fresh, finely chopped or a pinch of flakes)
- 200 grams Cherry tomatoes (halved)
- 1/2 cup Dry white wine (such as Pinot Grigio or Vermentino)
- 1 bunch Fresh flat-leaf parsley (finely chopped)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by purging the clams in a bowl of cold salted water for 20 minutes to remove any residual sand. Scrub the mussels and remove the 'beard' (the hairy bit sticking out of the shell).
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2
Bring a large pot of water to a boil. Once boiling, add the sea salt. The water should taste like the sea.
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3
In a very large wide-bottomed skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the mussels and clams with a splash of white wine. Cover with a lid and steam for 3-4 minutes until they have all opened.
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4
Remove the opened shellfish from the pan and set aside in a bowl. Filter the leftover liquid through a fine-mesh sieve or cheesecloth to remove any grit and reserve this precious 'sea nectar'.
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5
Wipe the skillet clean. Add the remaining 2 tablespoons of olive oil, the sliced garlic, and the chili. Sauté gently for 1-2 minutes until the garlic is fragrant and golden, but not brown.
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6
Add the squid rings and the prawns to the skillet. Sear for 2 minutes on high heat until the prawns turn pink and the squid is opaque. Remove only the prawns and set them aside with the shellfish.
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7
Add the halved cherry tomatoes to the skillet with the squid. Cook for 3-4 minutes until they begin to soften and release their juices.
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8
Deglaze the pan with the remaining white wine and let it reduce by half. Pour in the reserved filtered shellfish liquid.
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9
Drop the spaghetti into the boiling water. Cook for 2-3 minutes less than the package directions (it should be very firm as it will finish in the sauce).
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10
Using tongs, transfer the undercooked spaghetti directly from the water into the skillet with the seafood sauce. Add a ladle of starchy pasta water.
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11
Toss the pasta vigorously over high heat. This 'mantecatura' process allows the starch to emulsify with the oil and seafood juices, creating a creamy coating.
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12
Add the mussels, clams, and prawns back into the pan. Toss for another 60 seconds to reheat the seafood and finish cooking the pasta to perfect 'al dente'.
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13
Remove from heat. Stir in the fresh parsley and a final drizzle of extra virgin olive oil. Serve immediately in warmed bowls.
💡 Chef's Tips
Always discard any mussels or clams that remain closed after steaming, as they were likely dead before cooking. Don't over-salt your pasta water as much as usual, because the filtered liquid from the shellfish is naturally very salty. Use 'Pasta di Gragnano' if possible; the rough surface helps the delicate seafood sauce cling to the strands. Avoid using pre-minced garlic in a jar; the fresh slices provide a sweetness that is essential for this delicate dish. Never add cheese to a seafood pasta; in Italian tradition, the strong flavor of cheese overpowers the subtle salinity of the seafood.
🍽️ Serving Suggestions
Pair with a crisp, chilled Italian white wine like a Greco di Tufo or a Falanghina. Serve with a side of crusty ciabatta bread to soak up the 'guazzetto' (sauce) at the bottom of the bowl. A simple arugula salad with lemon vinaigrette provides a peppery contrast to the rich seafood. Provide a small side bowl for discarded shells and plenty of napkins for those eating the prawns by hand. Finish the meal with a small glass of chilled Limoncello to cleanse the palate.