Spaghetti allo scoglio

Spaghetti with seafood is a timeless first of sea, suitable for every season of the year. You need only a little patience and time to clean mussels and clams, but the steps to make this great classic of cooking are simple and fast. Mussels, clams, shrimps, prawns and squid are the protagonists of the sauce of this sumptuous and delicious dish. A true masterpiece.

• 400 g (12 ¾ oz ) of spaghetti
• 400 g (12 ¾ oz ) of mussels
• 400 g (12 ¾ oz ) of clams
• 4 prawns
• 8 shrimps
• 300 g (10 ¾ oz) of squid
• 300 g (10 ¾ oz) of peeled tomatoes
• 2 cloves of garlic
• dry white wine
• 1 shallot
• 1 carrot
• parsley
• extra virgin olive oil
• salt
• black pepper

The spaghetti allo scoglio is a great classic of the kitchen, a first dish of sea where you can taste all the intense taste of fresh fish.

Mussels, clams, squid, shrimp and prawns are the protagonists of the sauce that accompanies pasta al dente. Choose the spaghetti of the caliber you prefer or alternatively use another type of pasta, such as tagliolini or linguine; the important thing is that it is long to better accommodate the delicious condiment that accompanies it.

The dry white wine faded with the fish gives a light and pleasant aromatic note and the chopped fresh parsley finally completes this timeless recipe, perfect to be prepared in any season of the year.

When you want to prepare spaghetti with the rock, consider that the mussels and clams need at least a couple of hours to be ready to be cooked in a pan: this time is necessary because they lose the sand that is normally contained inside the shells .

To prepare spaghetti with the rock, you must check the clams one by one, eliminating the broken ones. Put them in cold water for at least 2 hours, changing the water 2-3 times and removing the sand. Rinse them and put a drop of wine in a saucepan with a drizzle of water. Brush the mussels with a wool, remove the byss and rinse again. Transfer them to a second pot. Cover and let them open on high heat following the same procedure.

Shelled mussels and clams (keeping a third of the whole for the final decoration) and filter the cooking water with a very narrow mesh strainer. Remove the empty shells.

clean and peel the squid. Wash them carefully and cut them into rings. Add them in a pan where you will have the scallion and the chopped carrot with the extra virgin olive oil and garlic. After 4-5 minutes, blend with the white wine and let it evaporate.

Clean the prawns and shrimp by making an incision on the back and eliminating the intestine with a toothpick. Sauté the oil in a saucepan with 1 clove of garlic, place the prawns and shrimps. Cook for a few minutes, first removing the shrimp which will have a lower cooking time. Keep aside. In the same saucepan lay the peeled tomatoes cut and drained from their juice. Let them add flavor by adding a little water to cook the shellfish from time to time. Add the clams, mussels, prawns and shrimp and stir for a few minutes. Season with salt and pepper.

In the meantime you have started cooking the spaghetti in boiling salted water. Drain them al dente, transfer them in the saucepan with the sauce and finish cooking adding more cooking liquid of molluscs. Stir, add the chopped parsley and turn off. Transfer the spaghetti to the rock in serving dishes and serve.

Enjoy!!!