Spaghetti allo Scoglio (Italian Seafood Pasta Recipe)
Spaghetti allo Scoglio is the kind of dish that transports you straight to the Italian coast with just one bite. This seafood spaghetti is briny, garlicky, and infused with a light white wine sauce that perfectly coats every strand of al dente pasta. If you’re a seafood lover, this is the dish that turns a simple dinner into something spectacular—packed with fresh seafood, a rich seafood sauce, and just the right amount of heat.
Love seafood? Try my frutti di mare pasta or my linguine vongole for more summer seafood dishes! All of them will transport you to Italy! If you’re looking for a budget-friendly pantry pasta, my pasta al tonno is also really yummy!
Recipe Highlights: Spaghetti allo Scoglio
- Inspiration: This dish is inspired by the coastal regions of Italy—think seaside villages where the catch of the day ends up tossed with pasta, garlic, and a splash of wine. It’s a nod to traditional spaghetti allo scoglio, or “pasta of the reef,” made with the freshest fruits of the sea.
- Best Served For: Perfect for date night, dinner with friends, or any time you want to feel like you’re dining al fresco along the Amalfi Coast—glass of wine in hand.
- What Makes It Special: The sauce is light but layered, letting the fresh seafood shine without being weighed down by cream or butter. Every element, from the white wine sauce to the juicy fresh cherry tomatoes, is there to highlight the brininess of the sea.
- A Bonus: This dish comes together in just one big large frying pan—meaning fewer dishes and more time to sip that wine and enjoy the moment.
Ingredients
- Spaghetti or Linguine – A good quality type of pasta like spaghetti alle vongole or spaghetti ai frutti works best here, as it holds onto the seafood sauce beautifully.
- Fresh Seafood – Calamari rings, littleneck clams, mussels, and shrimp bring different textures and flavors. Make sure to rinse everything well under cold running water and scrub the shells.
- Extra Virgin Olive Oil – Skip the vegetable oil and use a good quality olive oil for richness.
- Fresh Cherry Tomatoes – These break down into a naturally sweet and vibrant tomato sauce that complements the fresh fish.
- Garlic Cloves – Thinly sliced for a mellow, aromatic flavor. No need to overdo it—just a couple of cloves of garlic will do.
- Dry White Wine – The backbone of a great white wine sauce—choose something crisp and dry like Pinot Grigio.
- Calabrian Chili Paste – Brings just the right amount of heat, but a hot pepper works, too!
- Fresh Parsley – Essential for that final pop of brightness—always mince parsley fresh!
- Salt & Pepper – A little salt enhances the seafood’s natural brininess, but go easy since the cooking liquid will already be seasoned.
- Lemon Juice – A squeeze of lemon juice at the end ties everything together.
Ingredient Substitutions
- No clams or mussels? Use extra shrimp or calamari rings instead.
- No white wine? A splash of seafood stock or an extra squeeze of lemon juice works.
- Prefer a richer sauce? Add a spoonful of tomato purée for a deeper flavor.
- Want more spice? Swap the Calabrian chili paste for a chopped hot pepper.
Ingredient Additions
- A pinch of sugar – If your tomatoes are too acidic, a small pinch balances the sauce.
- Anchovies or anchovy paste – Adds extra umami to the base of the sauce.
- Bottarga (cured fish roe) – For a luxurious, briny finish.
- Clove of garlic confit – A softer, richer garlic flavor can be added for depth.
Step by Step Instructions
Prepare the Seafood: Rinse the fresh seafood well under cold running water. Scrub the mussels and littleneck clams, discarding any that don’t close when tapped. Pat the shrimp and calamari rings dry with a paper towel.
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente following the package instructions. Reserve 1 ½ cups of cooking water, then drain the pasta.
Make the Sauce: Heat the olive oil in a large frying pan over medium heat. Add the cloves of garlic and red pepper flakes, cooking until fragrant.
Pour in the white wine, letting it simmer for a couple of minutes to reduce. Stir in the fresh cherry tomatoes and season with salt and pepper. Simmer for about 10 minutes, stirring occasionally.
Cook the Seafood: Nestle the clams and mussels into the sauce, cover, and cook for 5-6 minutes until they open. Discard any that remain closed.
Add the shrimp and calamari, stirring gently. Cook for another 3-4 minutes until the shrimp are pink and the calamari is tender.
Combine Everything: Add the drained pasta to the seafood sauce, tossing to coat, along with unsalted butter to add a touch of creaminess. If needed, add a bit of cooking liquid to loosen the sauce. Stir in the fresh parsley and finish with a squeeze of lemon juice.
Serve & Garnish: Divide among plates, making sure each portion has a mix of fresh seafood. Drizzle with a little more olive oil and sprinkle with extra fresh parsley.
Expert Tips
- Careful cooking – Don’t overcook the seafood spaghetti! Shrimp and calamari become rubbery if left too long.
- Purchasing shrimp – When buying shrimp, opt for ones with heads removed but shells on for extra flavor.
- Cooking liquid matters – The starchy pasta water helps the sauce cling to the spaghetti.
- Use a large frying pan – A pan that’s too small will crowd the seafood and steam it instead of searing it.
Serving Suggestions
- Wine Pairing – A crisp Vermentino or Pinot Grigio pairs perfectly with this dish.
- Make It a Feast – Serve with grilled bread rubbed with a clove of garlic and drizzled with olive oil.
Storage Instructions
- Best Fresh: This Italian seafood pasta is best eaten immediately.
- Leftovers: Store in an airtight container in the fridge for up to a couple of hours, but seafood is always best enjoyed the same day.
- Reheating: Warm gently in a large frying pan over medium heat with a splash of cooking water or a drizzle of olive oil. Avoid microwaving—shrimp and calamari will turn rubbery.
- Freezing? Not recommended—the fresh ingredients and seafood sauce lose their texture when frozen
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Spaghetti allo Scoglio (Italian Seafood Pasta Recipe)
Equipment
- Large pot of salted water
- Large frying pan or Dutch oven
- tongs
- Slotted Spoon
- Paper towel
- Knife
- cutting board
- measuring cups
- measuring spoons
- Serving plates or shallow bowls
Ingredients
For the Sauce:
- ¼ cup extra virgin olive oil
- 6 garlic cloves thinly sliced
- 1 teaspoon red pepper flakes adjust to taste
- ¾ cup dry white wine
- 2 cups cherry tomatoes halved
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh basil chopped
- 1 teaspoon Calabrian chili paste optional, for heat
For the Seafood:
- 16 large shrimp peeled and deveined
- 16 mussels scrubbed and debearded
- 10 littleneck clams scrubbed
- 10 ounces calamari cleaned and sliced into rings
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Pasta:
- 1 pound spaghetti
- Salt for pasta water
- 2 tablespoons unsalted butter
For Garnish:
- Extra fresh parsley chopped
- Extra virgin olive oil for finishing
- A squeeze of fresh lemon juice
Instructions
Build the Sauce:
- Heat the olive oil in a large skillet or Dutch oven over medium heat.
- Add the sliced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
- Pour in the white wine, letting it simmer for 3 minutes to cook off the alcohol.
- Add the cherry tomatoes, salt, pepper, and Calabrian chili paste.
- Let it simmer for 10 minutes, stirring occasionally, until the tomatoes break down slightly.
Cook the Seafood:
- Season the shrimp and calamari with salt and pepper.
- Nestle the littleneck clams and mussels into the sauce, cover, and cook for 5-6 minutes, or until they open. Remove with a slotted spoon or tongs and put the shellfish in a bowl or on a plate while we move onto the calamari and shrimp. Make sure you discard any clams or mussels that don’t open!
- Add the shrimp and calamari, stirring gently. Cook for 3-4 minutes until the shrimp are pink and the calamari is tender.
Combine Everything:
- Add the drained pasta to the skillet, tossing to coat in the sauce. Add unsalted butter and toss until its melted and silky.
- If needed, add reserved pasta water a little at a time until the sauce is silky and clings to the noodles.
- Stir in the fresh parsley and basil.
Serve & Garnish:
- Divide the pasta among plates, ensuring each portion gets a mix of seafood. Drizzle with a little extra virgin olive oil and finish with a squeeze of fresh lemon juice. Serve immediately and enjoy!
Notes
- Careful cooking – Don’t overcook the seafood spaghetti! Shrimp and calamari become rubbery if left too long.
- Purchasing shrimp – When buying shrimp, opt for ones with heads removed but shells on for extra flavor.
- Cooking liquid matters – The starchy pasta water helps the sauce cling to the spaghetti.
- Use a large frying pan – A pan that’s too small will crowd the seafood and steam it instead of searing it.