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Spaghetti allo scoglio
Spaghetti allo scoglio


Ingredients for two

1 ½ cups small prawns and ring-cut calamari (squid)
1 cup diced tomatoes
4 jumbo prawns
12 mussels
12 small clams
1 tbsp chopped fresh parsley
2 cloves of garlic
chili pepper (to taste)
1/2 glass of white wine
olive oil


Heat the olive oil in a large pan, add the garlic and the chili, stir fry for one minute at high heat. Add the tomatoes and let it cook for two minutes, stirring occasionally. At this point add the prawns, calamari and the jumbo prawns, stir them in the sauce and let them cook until about half-way. Then add the mussels, clams and the white wine, stir them in, cover with a lid and cook until all of the mussels and clams are well opened and thoroughly cooked (roughly 10 minutes). At this point you can throw the pasta in salted boiling water and let it cook until “al dente” (slightly undercooked). Check the pasta package for the cooking time. For best results, try to cook the sauce and the pasta at the same time, so when the sauce is ready the pasta has reached the desired cooking point. Drain the pasta and add it to the sauce, stir it in at medium-high heat for roughly two minutes to allow the sauce to reduce. Serve immediately and finish it by sprinkling the chopped parsley over each dish.