Spaghetti allo Scoglio

Spaghetti allo Scoglio

  • SERVINGS: 6-8


  • 1 package BiAglut Spaghetti Pasta
  • 1 pound Littleneck clams (about 12 clams), cleaned
  • 1 pound mussels (about 15 mussels), cleaned and debearded
  • ½ pound shrimp (about 15 shrimp), peeled, deveined and butterflied
  • ½ pound squid, cleaned and chopped
  • ¼ cup olive oil
  • 4-6 cloves garlic, minced
  • 1 teaspoon dried crushed red pepper
  • 1 tablespoon fresh parsley, chopped
  • 1 cup dry white wine


Heat the oil in a large pot over medium heat. Add the garlic, parsley and pepper. Gently sauté for 1-1½ minutes. Add the squid and cook for 5 minutes. Add the wine and bring to a boil. Reduce the heat to a simmer and stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 additional minutes. Transfer opened clams and mussels to serving bowls and discard any shellfish that haven’t opened. Add the shrimp to the simmering broth and simmer until the shrimp are cooked through, about 5 minutes. In the meantime, cook the pasta in salted boiling water until the pasta is al dente (tender but firm to the bite). Drain the pasta and combine it with the mixture in the pot. Put the mixture in the serving bowls with the shellfish and serve at once.