Description
Spaghetti allo scoglio is a classic Italian seafood pasta dish. It combines fresh seafood with al dente spaghetti in a light tomato sauce.
Ingredients
Scale
- 400g spaghetti
- 200g mixed seafood (clams, mussels, shrimp, squid)
- 2 cloves garlic, minced
- 400g canned tomatoes
- 1/2 glass white wine
- 2 tbsp olive oil
- 1/2 tsp chili flakes
- Salt to taste
- Fresh parsley, chopped
Instructions
- Clean the seafood thoroughly.
- Cook spaghetti in salted boiling water until al dente.
- Heat olive oil in a pan and sauté garlic and chili flakes.
- Add seafood and cook for 2 minutes.
- Pour in white wine and let it evaporate.
- Add tomatoes and simmer for 10 minutes.
- Drain pasta and add it to the sauce.
- Toss everything together and garnish with parsley.
Notes
- Use fresh seafood for best results.
- Discard any unopened shells after cooking.
- Adjust chili to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 120mg
Keywords: spaghetti, seafood, Italian recipe, pasta, tomato sauce