Spaghetti Allo Scoglio Recipe
Recipe information
Make Spaghetti Allo Scoglio in just 30m. a seafood delight of white fish, mussels, prawns, clams, bay scallops & cherry tomatoes in a white wine aglio & olio sauce
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Ingredients
Seafood and Pasta
Cooking Instructions
1. Cook the Spaghetti
In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
2. Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, sautéing until the garlic is fragrant and lightly golden.
3. Add the Seafood
Add the white fish, mussels, prawns, clams, and bay scallops to the skillet. Cook for about 3-4 minutes, stirring occasionally until the seafood is just cooked through.
4. Incorporate the Tomatoes and Wine
Add the cherry tomatoes and pour in the white wine. Stir well and simmer for another 5 minutes until the tomatoes are soft and the wine has reduced slightly.
5. Combine with Spaghetti
Add the cooked spaghetti to the skillet, tossing everything together to combine. If the mixture seems dry, add reserved pasta water as needed. Season with salt and black pepper to taste.
6. Garnish and Serve
Remove from heat, sprinkle with chopped fresh parsley, and serve immediately.
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