Spaghetti allo scoglio (Seafood spaghetti)

Name: Spaghetti allo scoglio (Seafood spaghetti)
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6 Servings
Cuisine: italian
Ingredients: 14 oz spaghetti; 1 lb mussels; 12 oz calamari; 6 jumbo shrimp (peeled and deveined); 2.5 oz parsley; 1 clove garlic; 12 cherry tomatoes; 1 lemon; 2 tbsp vegetable oil; 1 cup white wine; 1 cup tomato purée (passata); 1 tbsp olive oil; 3.5 tbsp unsalted butter; salt; pepper; sugar

Based on 41 ratings

Difficulty

Medium 👍

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-6+

400 g	spaghetti
500 g	mussels
350 g	calamari
6	jumbo shrimp (peeled and deveined)
50 g	parsley
1 clove	garlic
12	cherry tomatoes
1	lemon
2 tbsp	vegetable oil
200 ml	white wine
250 ml	tomato purée (passata)
1 tbsp	olive oil
50 g	unsalted butter
	salt
	pepper
	sugar

Metric

Imperial

Utensils

cutting board
knife
citrus press
fine grater
pot (large)
frying pan (large)
tongs
bowl

How-To Videos

Nutrition per serving

Cal
399

Protein
26 g

Fat
19 g

Carb
25 g

Step 1/4
- 500 g mussels
- 350 g calamari
- 50 g parsley
- 1 clove garlic
- 12 cherry tomatoes
- 1 lemon
- cutting board
- knife
- citrus press
- fine grater
Wash and brush the mussels. Slice the calamari and mince parsley. Slice the garlic and halve the cherry tomatoes. Juice and zest the lemon and set aside.
Step 2/4
- 400 g spaghetti
- salt
- pot (large)
Heat up a large pot of water over medium-high heat. Once boiling, season with salt and cook the pasta until al dente or according to the package instructions.
Step 3/4
- 2 tbsp vegetable oil
- 6 jumbo shrimp (peeled and deveined)
- frying pan (large)
- tongs
- bowl
Heat a large frying pan over medium-high heat. Add vegetable oil and fry the shrimp on each side for approx. 2 min., then remove from the pan. Next fry the calamari rings. Add garlic and tomatoes and cook for approx. 2 min.
Step 4/4
- 200 ml white wine
- 250 ml tomato purée (passata)
- 1 tbsp olive oil
- 50 g unsalted butter
- salt
- pepper
- sugar
Add the mussels and immediately deglaze with white wine and tomato purée. Stir in the lemon juice and zest, olive oil, and butter. Season with salt, pepper, and a pinch of sugar. Add the spaghetti and shrimp back to the pan. Toss and top with parsley. Serve immediately and enjoy!