Spaghetti with seafood * * * Spaghetti allo scoglio
Please find below the ingredients and how to make your spaghetti with seafood or “spaghetti allo scoglio”!
- 500 gr clams
- 500 gr mussels
- 1 glass white wine
- 1/2 cup extra-virgin olive oil
- 4 cloves garlic, shaved very thin
- 1/2 cup squid, sliced
- 300 gr prawns
- 4 tablespoond fresh parsley
- crushed red pepper
- 300 gr cherry tomatoes
- 350 gr spaghetti
Step 1: Clean the clams and mussels
Soak your clams for 20 minutes in fresh water. As the clams breathe they filter water. When the fresh water is filtered, the clam pushes salt water and sand out of their shells. After 20 minutes, the clams will have cleaned themselves of much of the salt and sand they have collected. Finally pull the clams out of the water because sand has sunk to the bottom of the bowl.
Once the clams have been soaked, use a firm brush and scrub off any additional sand, barnacles, or other oceanic attachments.
Put the mussels into a stew-pan, and cover them close. Let them stew till the shells open, and then set aside.
Step 2: clean the squids in fresh water and removing the internal organs, then cut the mantle into rings by slicing vertical to the line of the squid’s back. Cook the squids in a large pan with extra olive oil and garlic. Finally add the glass of wine and wait until it evaporates.
Step 3: Clean the prawns, cutting the shell along the outside of the curve. Make the cut deep enough to expose the vein and devein.
In boiling salted water, begin cooking the spaghetti. Simultaneously, heat up the extra-virgin olive oil on medium-high heat in a large saute pan. Add the crushed red pepper and shaved garlic and slowly saute. Just when the edges of the garlic become lightly browned, remove the pan from the heat and add cherry tomatoes, then a large ladle of the pasta cooking water to the saute pan. Put it back on the heat.
When the pasta is three-quarters of the way cooked, remove from the boiling water to the saute pan. Reserve the cooking liquid.
Continue cooking the spaghetti adding all the seafood until al dente and finally toss with fresh parsley chopped. Serve hot.