When I lived in Stoke Newington I would occasionally visit a long established Italian Restaurant on Church Street called Il Bacio. Spaghetti Scoglio, a seafood pasta dish from Sardinia was what i usually ordered. It was a bit messier than this to eat as the seafood was served in its shells, which you can of course do if prefered! This version is from Claudia Roden.
Ingredients
- 2 lbs fresh mussels or clams
- 4 scallops optional
- 1/2 lb small squid cleaned and cut into rounds
- 1/2 lb scampi or prawns shelled
- 3 plump garlic cloves peeled and finely chopped
- 3 tbsps olive oil
- 1 fresh hot red chilli deseeded and finely chopped
- 4 tomatoes peeled and chopped ( optional)
- 1/2 pint dry white wine
- sea salt & black pepper
- 1 small bunch parsley leaves finely chopped
- 1 1/4 lb fine spaghetti
Servings:
Instructions
- Clean the shellfish and steam open. When cool remove from the shells. Filter and reserve the remaining liquid,
- Fry the garlic in the oil until it begins to colour. Add the chilli and tomatoes ( if using), the reserved liquid and the wine. Season and simmer for 10 minutes to reduce a little.
- Add the squid and prawns and cook for a few minutes until the prawns turn pink and the squid opaque. Add the mussels and clams, scallops ( if using) and parsley. Set aside and heat through when the pasta is ready to serve.
- Cook pasta in plenty of boiling salted water until al dente. Drain well then serve in bowls with the sauce.
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