Spaghetti allo scoglio (Seafood spaghetti)

Based on 43 ratings
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BALLARINI

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Difficulty

Medium 👍
35
min.
Preparation
0
min.
Baking
0
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

How to prepare shrimp

How to zest citrus fruits

How to prepare a squid

How to cook pasta

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
    • 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

    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
    • 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

    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 (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!