How to *** Seafood Pasta (Classic Seafood Pasta)
Classic Italian seafood pasta with clams, mussels, shrimp, squid and fresh tomatoes.
Cooking seafood in stages ensures that all ingredients in the last dish have a better texture.
Cooking risotto style, a technique called pasta risotto, is when the pasta absorbs the flavors of the shellfish broth.
Bottled clam juice enhances the natural flavor of the steamed shellfish.
Spaghetti allo scoglio, found all over the coast of Italy, is prized for its mix of fresh seafood, including clams, mussels, shrimp, cuttlefish or squid. Like the vongole of spaghetti alle, scoglio is not saucy; instead, it consists of long, toothy strands of pasta with a silky texture thanks to a combination of fresh shellfish wine, acidic white wine, a dash of fresh tomato, and peppery olive oil. Coated, full of salty seafood flavours.
Clams are larger and have thicker shells. The shrimp is frozen from Florida, and the squid is not as tender as the squid from Puglia. One of the first tastes of allo scoglio pasta.
The key to this dish is allowing the pasta to absorb the delicious broth released by the shellfish. Of course, you can cook the pasta first and serve it in the skillet with the seafood.
The pasta was cooked “al chiodo” (to the nails) – a few minutes from the al dente, just starting to soften on the outside, but not cooked through in the middle – I added quick cooked shrimp, Squid and cherry tomatoes seasoned. ….mix, toss and stir until the shrimp are opaque and the squid pieces are just cooked through. Half-cut cherry tomatoes will release some of their sweet juices in the sauce but still hold their shape (we’re not looking for popped tomatoes for this recipe). I added the mussels and clams back to the pot and tossed them together until all the seafood was heated through and the pasta was al dente and served immediately.
Ingredient Recipe
Kosher Salt
1 lb (450 g) fresh baby clams, such as Baby clams, Manila clams or clams, washed
1 lb (450g) mussels, washed and peeled (see review on YouYouResources.com)
1/4 cup (60ml) extra-virgin olive oil, divided, plus extra for drizzle
3 medium scallions (about 4 1/4 oz; 20g), thinly sliced.
4 cloves of garlic (20g), finely chopped
1/2 tsp red pepper flakes
1 cup (240ml) dry white wine
An 8-ounce (240-ml) bottle of clam juice
2 ounces (340 grams) of dried spaghetti, spaghetti, or linguine
8 ounces (225 grams) prawns, peeled and removedDirty, halved crosswise
8 ounces (225 grams) squid cleaned, body sliced into 1/2-inch thick rings, small tentacles left intact, globe halved (see note)
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8 ounces (225 grams) cherry tomatoes, halved
1/2 cup (30 grams) chopped fresh parsley leaves and young stems
2 Tbsp (30 ml) fresh lemon juice from half a lemon
How it works
Fill a large bowl cold water, add enough salt to make it as salty as sea water (a 3% hydrochloric acid solution is a good weight by weight solution). Add clams and let stand 30 minutes. Take the clams out of the bowl and discard the grit. Rinse the bowl and repeat the cleaning process until the clams no longer release sand into the water (2 to 3 cleaning cycles are usually required). Discard any open clams and refuse to close them when tapped. on hold.
Heat 3 tablespoons (45 ml) oil in a 12-inch skillet over medium-high heat until slightly Light. Add shallots, season lightly with salt, and cook, stirring occasionally, until shallots begin to soften, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds.
Add wine and clams, heat to high, cover, shake pot frequently, and cook 4 minutes. Uncover and use tongs to transfer any open clams to a medium bowl; cover bowl with foil to keep warm. Add the mussels to the skillet, cover and continue cooking. Shake the pan frequently, turning every 45 seconds, checking for shellfish, until both the toads and mussels are open, 2 to 3 minutes more. Using tongs, quickly transfer shellfish to a bowl and cover; leave aroma and liquid in pot.
Add the clam juice and 2 cups (475 ml) water to the skillet and bring the mixture to a boil over high heat. Add pasta and cook. Stir constantly for the first 30 pasta to keep the noodles from sticking, then stir occasionally, until the pasta starts to get a little springy, the surface is tender but not al dente, and the center is undercooked, about 3 minutes less than package directions. Add water in 1/4 cup (60 ml) increments as needed to ensure that the pasta cooks evenly and does not stick to the bottom of the pan.
Meanwhile, remove meat from about half of the shells and half of the shells; discard empty shells and place shucked clams and mussels in a bowl with remaining shellfish. Cover to keep warm.
When the pasta is just tender on the outside, add the shrimp, squid, and tomatoes to the skillet. Continue to cook, stirring, until the shrimp and squid are just cooked through, 2 to 4 minutes.
Add all the mussels and clams, and any accumulated juices, and continue cooking, stirring and tossing constantly, until all the seafood is heated through and the pasta is al dente, about 1 minute; if the sauce is overly reduced and becomes dry or oily, add more water, each time2 tbsp (30ml). Remove from heat, add parsley and lemon juice, and give it a quick stir to coat. Season with salt.
Transfer to a large bowl or individual bowls and place the shelled mussels and clams in the Italian face. Drizzle with remaining 1 tablespoon (15 mL) oil and serve.