| 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 lb. spaghetti |
| 2-1/2 lbs. shellfish (a combination of small clams, mussels, and scallops) |
| 5 TB. extra-virgin olive oil |
| 3-4 garlic cloves, finely chopped |
| Salt and freshly ground black pepper |
| 1-1/2 cups dry white wine |
| 2 TB. tomato paste, preferably sun-dried paste in a tube |
| 2 TB. 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. |
| Add the wine and allow to simmer for 2-3 minutes |
| Stir in the tomato paste. |
| Increase the heat to medium and add all of the shellfish. |
| Cover and cook until the clams and mussels open. This only takes a few minutes. |
| Remove the pan from the heat. |
| Drain the spaghetti and transfer it to the pan with the sauce. Gently toss. |
| Transfer pasta and sauce to a serving platter and sprinkle with parsley. |
| Serves 4-6 |
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