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(Experiment 65) Spaghetti allo scoglio

One of my favorite meals I had when in Venezia. I will be honest, it’s not as good as the one I had over there. Maybe the view on the canal skew my judgment here, in any case, I think its fairly close to the real thing.

I may have to go back to Italy and do a comparison now 😛
You need 

  • ~20 large shrimps peeled
  • ~200gr clam
  • ~200gr mussels
  • 12-15 cherry tomato cut in halves
  • chopped parsley
  • 100ml white wine
  • 2 minced garlic cloves
  • half lemon
  • 2tbsp butter
  • olive oil

*Note , feel free to substitute seafood or add more


  1. In a pot with water, bring to a boil and cook your pasta. If they instruct to cook for 10 minutes, cook for 8 as they will keep cooking with the rest of the ingredients.
  2. At the same time heat a pan over medium heat with some olive oil, add the garlic and let it cook for 20 seconds then add the clams, stir and cover for 2 minutes.  Add the mussels, stir and again cover for 5 minutes. At this point all mussels/clams should be opened, if there are some unopened ones, discard them. Reserve mussels in a bowl.
  3. Add the shrimp, wine, juice from lemon and butter, and let it simmer for about 2 minutes. Add the tomatoes and half the parsley.
  4. Drain the pasta but reserve about 1/2 cup of the water ( you can adjust consistency with it if needed) and add to the mix. Add mussels and clams and mix well.

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