Simple Mediterranean-Inspired Seafood Pasta Recipe
A recent trip to Sicily, Italy influenced this seafood pasta recipe. Although Italy is the birthplace of pasta, “typical” foods of the Mediterranean do not have any borders anymore, and it is quite common to find pasta on restaurant menus in Provence and other parts of France. With easy access to fresh seafood (mussels, calamari, clams, and shrimp) from local Provencal fishmongers, Spaghetti allo Scoglio is quick to prepare.
Spaghetti allo Scoglio
Prepare this Mediterranean seafood pasta with the shellfish that you find (and like). We used fresh mussels, clams, shrimp and calamari with very simple seasoning.
- 12oz Dried Spaghetti
- 4tbsp Extra virgin olive oildivided
- 1 1/2lbs Musselsdebearded and scrubbed
- 1 1/2lbs Clams
- 8 Calamari Tubeswith tentacles if desired
- 1 shallotpeeled and halved
- 1/2cup White Wine
- 24 grape or cherry tomatoesquartered
- 16 Large Shrimppeeled and deveined
- Freshly ground pepperto taste
- 2tbsp Fresh Parsleychopped
Note: Depending on which kind of clams you get, they can take longer to cook than the mussels. Keep an eye on them and remove any mussels as they open so they don’t overcook. As you remove them, place the shellfish in a bowl. When all are cooked, strain broth through a fine-mesh sieve and reserve. Set aside.
Note: I do not add salt this dish other than the salt that naturally occurs in the seafood and the salt in the pasta water.