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Fish, Italy

Spaghetti allo scoglio

Spaghetti allo scoglio is an Italian seafood pasta dish, serving 4, ready in 40 minutes, at a medium difficulty level, for about €5.20 per person. The key to success is the cooking order of the seafood, with shrimp going in last to stay tender, and the shellfish broth that flavors the whole tomato sauce.

Tonight we're serving up a plate from the Italian coast, spaghetti allo scoglio with mussels, clams, squid and shrimp in a light tomato sauce.

Spaghetti allo scoglio
Total time
40 min
Difficulty
Medium
Cost per person
€5.20
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Summer

In this dish, every piece of seafood keeps its own texture, the mussels and clams are tender and briny, the squid stays slightly firm, the shrimp turn just pink and soft. The tomato sauce stays light, just enough to coat the spaghetti without drowning out the taste of the sea. It's a generous dish but never heavy, and it smells like summer the moment you lift the lid off the pan.

This is a recipe for an evening when you have a bit of time ahead of you, or for a summer dinner with friends, with good crusty bread to mop up the sauce. It takes some organization but nothing technically hard. Mon Chou suggests prepping all the seafood ahead of time so you can cook without rushing at the stove.

The ingredients

4 people

Pantry

  • Spaghettioften in the pantry 360 g
  • White wineoften in the pantry 10 cl
  • Dried chilioften in the pantry 1 pinch
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch

Fish counter

  • Mussels 500 g
  • Clams 400 g
  • Squid rings 250 g
  • Raw peeled shrimp 250 g

Fruits and vegetables

  • Cherry tomatoes 300 g
  • Garlic 3 cloves
  • Parsley 6 sprigs

Allergens Gluten, Mollusks, Shellfish

The step by step recipe

  1. Open the mussels and clams covered in a large pan with the garlic and white wine. 6 min

    Discard any shellfish that stay closed after cooking.

  2. Shell the shellfish, strain the cooking liquid and set everything aside.

    Keep a few shells to decorate the plate.

  3. Sauté the squid in olive oil with the chopped cherry tomatoes and chili, then add the strained liquid. 8 min

    Overcooked squid turns tough, 5 minutes is enough.

  4. Cook the spaghetti in salted water for 2 minutes less than the package instructions. 8 min

    Save a bit of pasta water to loosen the sauce.

  5. Add the shrimp to the sauce for 2 minutes, then the pasta, the shellfish and the parsley, toss over high heat. 3 min

    Shrimp turn pink in two minutes, take the pan off the heat as soon as they change color.

Our tips to get it right

  • Pick mussels and clams that are properly fresh, they should be closed before cooking, or close up when you tap them.
  • Don't oversalt the pasta water, the shellfish broth and the seafood already bring plenty of salt.
  • Get every ingredient ready before you turn on the heat, the last step moves fast and leaves no time for chopping or measuring.

The variations

  • Swap the clams for cockles if you can't find any, the taste stays close and the cooking time is the same.
  • For a version without shellfish, keep only the shrimp and double the cherry tomatoes for more sauce.
  • For a faster dinner, use a frozen seafood mix that's already cooked, adding it in just the last 2 minutes of cooking.

What to serve it with

  • A crisp salad with lemon dressing
  • Crusty bread for the sauce
  • A glass of sparkling water with lemon

Storage

Spaghetti allo scoglio keeps for 1 day in the fridge in a sealed container, the seafood loses texture quickly after that. This dish doesn't freeze well because of the pasta and shellfish. Reheat gently in a pan with a splash of water to loosen the sauce.

Questions about this dish

Can you use frozen mussels and clams that are already shelled?

Yes, it's faster, just add them straight into the sauce where you'd add the shelled shellfish. The flavor will be slightly less intense than shellfish you open and shell yourself.

How do you know mussels and clams are still good before cooking?

They should be closed, or close up when you tap them. Discard any that stay open before cooking or stay closed after.

Can you prep this dish ahead for a dinner with friends?

You can make the tomato sauce and cook the shellfish a few hours ahead, then keep them in the fridge. Cook the pasta and add the shrimp only at the last moment to keep the right textures.

Do the squid rings need to be thawed before cooking?

Yes, thaw the squid in the fridge or under cold water before sautéing it. Squid cooked while still icy releases too much water and won't get the same texture in the pan.

How long does it take to make a spaghetti allo scoglio?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a spaghetti allo scoglio?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a spaghetti allo scoglio cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, mollusks, shellfish. Always check the labels of the products you buy.

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