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● Seafood Spaghetti
Spaghetti allo Scoglio
1⁄4 cup extra-virgin olive oil
2 cloves garlic, finely chopped
6 large shrimp, whole, deveined with tails still on
18 mussels, debearded
18 clams
1 pound calamari, cleaned, bodies cut into rings and tentacles left whole
2 pounds tomatoes, peeled and chopped
salt and freshly ground pepper
hot red pepper flakes
1 tablespoon parsley, finely chopped
1 pound spaghetti
In a large skillet, warm the olive oil, then add the garlic, shrimp, mussels, clams and calamari, stirring frequently for 2 minutes. Discard the mussels or clams that don’t open, then add the tomatoes, salt, pepper and red pepper flakes to taste. Add the parsley, toss and cook for 10 minutes. Meanwhile, bring a large pot of water to a boil. Add salt, and the spaghetti and cook until nearly al dente, about 6 minutes. Drain the pasta and transfer it to the skillet. Toss to allow the flavors to combine and divide the pasta evenly among 6 plates. Serve immediately. ● Serves 6
Wine
Suggestion: Dry and crisp white