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These homemade spaghetti allo scoglio are amazing!

Spaghetti allo scoglio

Here’s how to prepare the recipe for spaghetti allo scoglio, one of the most popular fish-based first courses ever.

Fish first courses are a must on all menus of coastal and non-coastal restaurants , from north to south. They contain all the flavor of the sea and allow you to bring a refined and elegant recipe to the table, perfect if you have guests.

If you are wondering how to cook spaghetti allo scoglio, thinking that it is a complex preparation reserved for restaurant kitchens, you will be forced to change your mind. In a short time you can serve an unforgettable spaghetti with seafood!

Spaghetti allo scoglio
Spaghetti allo scoglio

Preparation of spaghetti allo scoglio with the original recipe

  1. First of all you need to clean mussels and clams . Of the former, the impurities on the surface will be removed, with the help of a knife or a steel wool, and the beard that comes out of the shell. Then wash the clams and put them in a bowl with plenty of cold water to drain. Repeat this operation twice.
  2. Heat two tablespoons of oil in a pan and add the mussels and clams . Cover and let it go over a high flame until they all open for about 5 minutes . Transfer the mussels to a bowl and strain the cooking liquid through a fine mesh strainer. Keep both of them aside.
  3. Now clean the squid . After removing the head, entrails and skin, cut it into rings and keep it aside.
  4. Clean the prawns by removing the shell with two side cuts made with scissors. Remember to also remove the intestines while the head can be left or not at your discretion.
  5. In a pan, heat two more tablespoons of oil together with a clove of garlic . Add the squid, a pinch of salt and when they are browned, blend with the white wine .
  6. Once it has completely evaporated, add the tomatoes cut in half, continuing to cook for another 5 minutes. Finally add the prawns and season with salt and pepper again.
  7. Cook the spaghetti in plenty of salted water and drain one minute earlier than indicated on the package. Add them to the pan with the sauce, and continue cooking for another 2 minutes, adding a ladle of cooking water.
  8. Finally add the mussels, plenty of chopped parsley and sauté over high heat. Serve the pasta with seafood very hot.

Are you looking for other fish recipes? Try all our fish first courses : you will find what is right for you !

The variations of the seafood sauce recipe

This dressing can be prepared in many ways: you can in fact make a red rock sauce as we did in today’s preparation, or avoid adding cherry tomatoes. If you want creamy spaghetti allo scoglio, very creamy indeed , then you can also add a little tomato puree to your taste. Also as regards the quality of the fish used, many changes can be made, you can in fact add sautéed squid, razor clams or other types of molluscs. Remember not to cook all these ingredients for a long time, in fact they need a short cooking time for perfect spaghetti allo scoglio.

Even the pasta shape is easily replaced depending on the family and the taste of each one, however long pasta is always preferred such as linguine or fettuccine allo scoglio, or even spaghetti alla chitarra or tagliolini. Finally, if you want a spectacular but very good dish , we recommend that you drain the pasta about 5 minutes before it is cooked, put it in the seafood sauce, mix it well and pour everything onto a baking sheet covered with baking paper. Close the paper on top of the dough and put everything in the oven for about 15 minutes at 180 ° C. Once out of the oven you will have delicious spaghetti allo scoglio baked in foil.


We recommend consuming this first fish dish immediately . We do not recommend freezing in the freezer.

Riproduzione riservata © - WT

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