Italian Seafood Pasta (Scialatielli Allo Scoglio)

Italian Seafood Pasta (Scialatielli Allo Scoglio)

Italian Seafood Pasta is a classic Italian pasta recipe made with scialatielli (a short, flat, pasta shape) fresh (not canned!) clams, mussels, calamari, and prawns. The sauce comes together on the stove with olive oil, garlic, a few tomatoes, white wine and clam/mussel juice. The pasta absorbs the flavors of the sauce and the various seafood to create a delicious briny and savory dish. The simple flavors make a big impact, and will delight any seafood lover!

Course Main Course

Cuisine Italian

Prep Time 20

Cook Time 30

Servings people

Calories 706kcal

Author Pina Bresciani

Ingredients

300 grams fresh mussels purged of sand
300 grams fresh clams purged of sand
2 tablespoon olive oil
2 garlic cloves
100 grams calamari rings
¼ cup white wine
15 cherry tomatoes
8 fresh prawns peeled and deveined
200 grams scialatielli pasta spaghetti or linguine will also work
fresh parsley minced
salt to taste

Instructions

Place the mussels and clams in a pan. Cover with a lid. Over medium heat, let the clams and mussels open (about 7-10 minutes)
The mussels and clams will have released their juices. Strain this juice and set it aside. Remove most of the clams and mussels from their shells. Keep a few in their shells for garnish.
Bring a pot of water to a boil. You will be cooking the pasta and making the sauce simultaneously. Add salt to the boiling pasta water and drop the pasta in about 8 minutes before the sauce is done. Cook until it's before al dente (about 2-3 minutes before it's done cooking, remove it from the pot and place it into the sauce - the pasta will finish cooking in the sauce)
In a pan, over medium heat, make the sauce. Heat the olive oil. Add the whole garlic cloves, season with salt and sauté until fragrant. Add the calamari rings. Cook for 5 minutes.
Add the white wine and let the alcohol evaporate off.
Add the tomatoes to the pan and cook for 5 minutes.
Add the prawns to the pan and cook until cooked through on both sides, about 5 minutes.
Add the pasta to the pan, along with about one ladle of the clam and mussel juice and mix. Add more clam/mussel juice if needed. Mix the pasta with tongs, a sauce should start to form at the bottom of the pan.
Remove the garlic cloves.
Add the mussels and clams to the pasta, along with the parsley and mix.
Plate, and top with the mussels and clams that are still in their shell.

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