Spaghetti allo Scoglio (Seafood Spaghetti)

Method

1. To make spaghetti allo scoglio, start by checking the clams carefully, one by one, and discarding any broken ones. Soak them in very cold water for at least 3 hours, changing the water 2-3 times to get rid of all the sand. Scrub the mussels well with a steel scrubber and rinse them carefully under running water. Now take two skillets, add a little oil and a splash of water to each, and open the mussels in one and the clams in the other over high heat, with a lid on both. Once they have all opened, take them out of their shells (keep a few in the shell to garnish the dish) and strain their cooking liquid through a very fine-mesh sieve.
   
2. Move on to the squid: I recommend buying it already cleaned, so you only need to rinse it carefully and cut it into rings. Then finely chop the shallot, sauté it in a skillet with a little oil until golden, and add the squid rings and a clove of garlic. After a few minutes, deglaze with the white wine. Turn off the heat when the squid is cooked: test it with a fork, and remember that squid rings cook quickly.
3. Now clean the langoustines: with a pair of kitchen scissors, cut through the shell covering the tail, then remove the intestinal vein with a toothpick. It is easy to spot, a thin black thread running through the langoustine from head to tail. This way your langoustines won’t taste bitter. In a saucepan, heat a little oil with a clove of garlic until fragrant, then add the langoustines first and the shrimp tails after. Deglaze with a splash of white wine and add the peeled tomatoes, cut into small pieces, and the chopped chili pepper. Let the sauce simmer, adding a little of the mussel and clam cooking liquid from time to time.
   
4. When the sauce is almost ready, drop the spaghetti into plenty of salted boiling water. After the pasta has cooked for 5 minutes, add the mussels, clams, langoustines, shrimp tails and squid rings to the tomato sauce. Season with salt and pepper.
5. Drain the spaghetti while still quite al dente, add it to the saucepan with the sauce and finish cooking, adding more of the shellfish cooking liquid if needed. Stir carefully, add the chopped parsley and the mussels and clams you kept in their shells, and serve your spaghetti allo scoglio piping hot. Finally, remember to download our App with exclusive content and fewer ads!