One of my favorite meals I had when in Venezia. Funny enough, the name has nothing to do with Venice at all, since the dish is believed to trace back to Sicilian fishermen, and “scoglio” literally means “rock.” They’d toss actual shoreline rocks into the boiling pot to knock loose the tiny shellfish still clinging to them, using the rocks themselves to flavor the water before the pasta ever went in.
I’ll be honest, it’s not as good as the one I had over there. Maybe the view of the canal skewed my judgment, but in any case, I think it’s fairly close to the real thing. I may have to go back to Italy and do a comparison now.
(Experiment 65) Spaghetti allo scoglio
Ingredients
- ~20 large shrimps peeled
- ~200gr clam
- ~200gr mussels
- 12-15 cherry tomato cut in halves
- chopped parsley
- 100 ml white wine
- 2 minced garlic cloves
- half lemon
- 2 tbsp butter
- olive oil
Instructions
- 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.
- 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.
- Add the shrimp, wine, juice from lemon and butter, and let it simmer for about 2 minutes. Add the tomatoes and half the parsley.
- 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.
Notes
feel free to substitute seafood or add more