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Spaghetti allo scoglio (seafood pasta) in a white pan.

Spaghetti allo Scoglio (Italian Seafood Pasta Recipe)

Allie Hagerty
Experience the taste of the Italian coast with spaghetti allo scoglio, made with seafood, garlic, and a light white wine sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Pasta
Servings 4 servings

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.

Nutrition Facts

Calories: 805kcalCarbohydrates: 95gProtein: 43gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 292mgSodium: 1772mgPotassium: 869mgFiber: 5gSugar: 5gVitamin A: 1147IUVitamin C: 27mgCalcium: 132mgIron: 5mg
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