Pasta from the rocks

Pasta from the rocks

Pasta allo scoglio

By
From
The Amalfi Coast
Serves
4
Photographer
Helen Cathcart

Scoglio is Italian for rock, so this dish is made with crustaceans fished from the rocks and tossed into bouncy, al dente lengths of pasta. The salty seawater is released from the shells as they cook and flavours the sauce along with chilli, garlic and fresh parsley.

Ingredients

Quantity Ingredient
350g spaghetti or linguine
50ml extra-virgin olive oil
2 medium squid, cleaned and cut into 1 x 3 cm strips
400g fresh clams, cleaned
400g fresh mussels, cleaned
4 raw king prawns, with shells
1 garlic clove, finely chopped
1/2 fresh red chilli, finely sliced, depending on strength
handful parsley, roughly chopped
50ml white wine
12 cherry tomatoes, halved
good pinch salt

Method

  1. Bring a pan of well-salted water to the boil and cook the pasta until al dente. Heat the oil in a large frying pan, add the squid and cook through for just a few minutes. Add the remaining seafood, garlic, chilli and parsley. The shells will start to open in just a few minutes.
  2. When they are all open, pour in the wine and let it reduce for a couple of minutes. Discard any unopened shells. Then add the cherry tomatoes and salt. Drain the pasta and toss in the sauce. Serve on warmed plates.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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