Spaghetti allo Scoglio - Mangia Bene Pasta

Spaghetti Allo Scoglio

This dish is a standard in most seaside restaurants and trottorias throughout Italy.
What makes it "allo scoglio" is the fact that the sauce contains a mixture of shellfish that live on near the rocky
coastal bluffs, called the scoglio.

The shellfish must be very clean before adding them to sauce or it will be gritty.
If possible, use a sun-dried tomato paste to duplicate the intense, rich tomato flavor of the traditional recipe.
Just a small amount of the tomato paste is used so as not to interfere with the flavors of the shellfish.

1 pound spaghetti

2-1/2 pounds shellfish (a combination of small clams, mussels, and scallops)

5 tablespoons extra-virgin olive oil

3-4 garlic cloves, finely chopped

Salt and freshly ground black pepper

1-1/2 cups dry white wine

2 tablespoons tomato paste

2 tablespoons chopped flat-leaf parsley

While you are preparing the sauce, cook the spaghetti until al dente.

Scrub the clams and mussels well and rinse the scallops.

Heat the olive oil and garlic in a large sauté pan over low-medium heat.

Saute the garlic until lightly golden brown. Add salt and pepper to taste.