I definitely adore this seafood dish. Scoglio is a delectable tomato based sauce with plenty of luscious shellfish: king prawns, clams, mussels, squids, shrimps…need I say more?
Go ahead and dig in everybody!

 

Ingredients

  • 1kg scrubbed and debearded whole shell mussels
  • 1 kg wholeshell clams
  • 8 whole shell king prawns
  • 200 g peeled, deveined shrimps
  • 200 g cleaned squid
  • 100 g mantis shrimps
  • 150 ml tomato puree
  • 2 garlic cloves
  • 3/4 teaspoon dried crushed red pepper
  • lemon zest
  • 1 cup dry white wine
  • extravirgin olive oil
  • Italian parsley, a bunch
  • 500 g calamari pasta or spaghetti
  • salt

Time

15′ prep  40′ cooking

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Level

easy

Serves

4

Directions

First of all you’ll have to discard the open or damaged ones then purge the clams of sand. Place them in a large bowl of water (about 4 liters) and discard the floating ones.
Soak in saltwater (1 fistful of coarse salt) for 30 minutes. Take the clams out by hand. Make another bowl of the saltwater mixture and soak the clams again. This process should be repeated 1-2 more times. Set aside the clams when you’re done.

Now it’s mussels turn. If you didn’t buy scrubbed and debearded mussels, then you’ll have to clean them.
Once again, discard the open or damaged ones. Usually farm-raised mussels don’t need to be individually scrubbed but I recommend to follow this procedure anyway.
Put the mussels in a colander in the sink and run them under cold scrubbing any muddy spot with an abrasive sponge.
Now let’s debeard! Grasp the beard of each mussel between your thumb and forefinger and pull it downwards towards the hinged-end of the mussel shell. Pull firmly until it comes out and discard.
Once you’re done, rinse again. Well done!

Now you can go with the squids. Cut bodies into 2 cm wide rings and leave the tentacles whole.

Let’s make soffritto now: take a large sauce pan. Finely chop 2 peeled garlic cloves. Gently fry them for 1 minute in 5 tbsp of extravirgin olive oil. Place the mantis shrimps in the pan and cook over medium heat for 10 minutes.
Add the tomato puree, the dried crushed red pepper and immediately after shrimps, prawns and squid. Simmer for 5 minutes.
Salt to taste then pour half cup of white wine into the saucepan and simmer until reduced.
Add the clams and the mussels then pour the rest of the wine and simmer until reduced.
Cook for 5 minutes then switch off the heat. Add a very little sprinkle of lemon zest and cover the pot with a lid.

Bring a large pan of salted water to a boil and cook the pasta as long as indicated on the bag.
Remember that spaghetti can be an excellent alternative if you don’t find calamari at the supermarket!
When the pasta is ready drain it then add it to the Scoglio sauce and stir until well mixed.

Add a sprinkle of chopped Italian parsley to enhance the flovour of the seafood.

Buon appetito!