Spaghetti allo Scoglio (Fish Mix)
Well, it sounds like an alcoholic drink. I give up, better use 'Spaghetti allo Scoglio'. In this case Scoglio or Rock is the one in the sea, the one covered with mussels, clams and seafood. Exactly like this pasta from the tradition of southern regions of Italy.
Well, it sounds like an alcoholic drink. I give up, better use 'Spaghetti allo Scoglio'. In this case Scoglio or Rock is the one in the sea, the one covered with mussels, clams and seafood. Exactly like this pasta from the tradition of southern regions of Italy.
- salt and pepper to taste
- 500 g (17,5 oz) frozen mixed seafood or fresh mixed seafood defrost if frozen
- 1 piece little dried peperoncino (red pepper)
- 3 cloves garlic cut in 2 pieces without the green core inside
- anchovy paste to taste
- 700 g (24,5 oz) canned italian tomato sauce or 500 g (17,5 oz) chopped fresh tomatoes
- 1/2 glass white wine
- 4 tbsp extra-virgin olive oil
- 4 tbsp fresh parsley chopped
- 400 g (14 oz) italian spaghetti
- Carbohydrate 89.72214 g
- Cholesterol 192.1255 mg
- Fat 18.323227 g
- Fiber 6.94865002608299 g
- Protein 42.40279875 g
- Saturated Fat 2.80893335 g
- Serving Size 1 1 Serving (496g)
- Sodium 1893.5397 mg
- Sugar 82.773489973917 g
- Trans Fat 1.929913575 g
- Calories 705 calories
Step-by-step
- Before starting, just 2 words about the mixed seafood necessary for this recipe. I'm not a fan of fish cleaning, so when I want to do this kind of recipes I usually go to my trusted fish dealer to buy ready fresh mixed seafood or I go to the market to buy frozen mixed seafood. Whatever your choice (you may also buy the fresh fishes and clean one by one. It's up to you!), this dish can be made with various kind of seafood like mussels, clams,shrimp, and squid in varying proportions. If you want you can also add some piece of fresh salmon or grouper. In short you can do it with whatever seafood you like the most.
- So, are you ready? Here we go!
- Fill a big pot with water (the more the better!) and put it on the kitchen stove and turn it on. Here you'll cook the spaghetti.
- Put the olive oil in a large nonstick pan, a wok would be great, and put it on the kitchen stove, regulate medium fire. After one or two minutes add and sauté the garlic, the hot pepper, half of the chopped parsley and a bit of anchovy paste. Stir all the ingredients with a wooden spoon.
- When the garlic becomes golden, add the seafood with a bit of its water and set the fire to maximum. Stir well the mixture. If you are using fresh mussels and clams cook until the shells are open. After a while add the white wine and cook until it totally evaporates (how to know? Sniff the pan and if it doesn't smell of wine, well it's done!). Remove the garlic cloves.
- Put the tomato sauce or the chopped tomatoes into the pan, regulate the fire to minimum. Add salt and pepper to taste (don't exaggerate with salt because the anchovy paste is quite salted on its own). Cook for about 15-20 minutes and taste often to check the salt.
- While cooking the sauce, let's return to the pot of water that, at this point, is surely boiling. Add 1 tbsp of salt and and the spaghetti in the boiling water. Start timing when the water returns to boiling. Good spaghetti needs about 8-10 minutes to cook but read the directions on the package just to be sure. Taste often the pasta and add salt if needed. Remember that the only way to determine if the pasta is well cooked is to taste: it has to be al dente: firm and yet a little elastic. Never sticky!
- For this dish you need to cook the spaghetti less than the proper time, because you have to sautè it a little in the pan with the seafood sauce. So, drain the pasta into a colander in your kitchen sink. Shake the colander to remove the water in excess. Add the drained spaghetti into the sauce's pan, regulate the fire on medium/maximum and stir it well. Cook for 1-2 minutes.
- Serve into dishes and add the rest of the fresh parsley directly on the top of the spaghetti to decorate them. Enjoy now your Spaghetti allo Scoglio!
- Buon Appetito!
Cooking with mixed seafood requires managing moisture and timing. A wide pan or wok provides the surface area necessary to evaporate liquids efficiently before the protein overcooks. Pairing this robust pasta demands careful thought about the overall menu balance. Because the dish delivers briny, intense flavors driven by tomatoes, garlic, and marine proteins, heavy side dishes compete rather than complement. A crisp, bitter green salad dressed simply with lemon juice and extra-virgin olive oil cuts through the richness of the olive oil and seafood. Alternatively, grilled radicchio offers a smoky char that echoes the stove-top aromatics without overwhelming the palate. Crusty, rustic bread is essential for soaking up the residual sauce left on the plate, but keep it unbuttered to avoid excess fat. Adapting this preparation for different dietary needs is straightforward. Pescatarians can easily swap the anchovy paste for capers or a pinch of smoked salt to maintain umami depth without using fish products. Gluten-free eaters can substitute traditional wheat spaghetti with corn or brown rice pasta, though these alternatives require closer monitoring during the final minute in the pan to prevent disintegration. When utilizing frozen mixed seafood, always thaw it completely in the refrigerator overnight and pat the pieces dry with paper towels before cooking to prevent excess water from diluting the tomato sauce. Maintaining a rolling boil for the pasta water ensures proper starch gelatinization before the spaghetti joins the pan sauce.
