Spaghetti allo Scoglio Recipe
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
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Seafood and Pasta
Method
Cooking Instructions
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.
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.
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.
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.
Garnish and Serve
Remove from heat, sprinkle with chopped fresh parsley, and serve immediately.
