Spaghetti allo scoglio (Seafood spaghetti)

Based on 11 ratings
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Christian

Christian

Test Kitchen Manager and Chef

“Fresh from the sea: "Spaghetti allo Scoglio" is a true classic in Italy and also very popular here in Germany. It's made up of spaghetti with fresh seafood such as mussels of all kinds, scampi, squid and more. It's beautiful dish to present...and then devour!”

Difficulty

Medium 👍
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
400 g spaghetti
500 g mussels
350 g calamari
jumbo shrimp (peeled and deveined)
50 g parsley
1 clove garlic
12 cherry tomatoes
lemon
2 tbsp vegetable oil
200 ml white wine
250 ml tomato purée
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

Nutrition per serving

Cal
399
Protein
26 g
Fat
19 g
Carb
25 g
  • Step 1/4

    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.
    • 500 g mussels
    • 350 g calamari
    • 50 g parsley
    • 1 clove garlic
    • 12 cherry tomatoes
    • 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

    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.
    • 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

    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.
    • 2 tbsp vegetable oil
    • 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

    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!
    • 200 ml white wine
    • 250 ml tomato purée
    • 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!