Spaghetti allo scoglio

I love this dish! Spaghetti is cooked in a pan to absorb the flavor of the fish and make them even more appetizing! Mussels work very well for this (and are also the cheapest), but you can also add razor clams, squid, baby calamari if you like! I like to make this a lot.

For 4 people you will need:

• 320 g spaghetti
• 1 kg mussels
• 300 g of squid
• 8 scampi
• 300 g cherry tomatoes
• 4 tablespoons extra virgin olive oil
• 1 clove of garlic
• 1 sprig of parsley
• 1 glass of white wine
• salt to taste
• Black pepper to taste

The mussels must be rinsed and cleaned very well. This is perhaps the only time you will hear me recommend frozen products. Because mussels can be bought already cleaned and ready to cook frozen. After all, you don’t always have enough time to water and clean the mussels several times.

Very important, if you use fresh mussels: You must throw away mussels that do not open in the pot or pan. They are spoiled! You will then need to clean the squid, of course.

Nimbly sauté the garlic clove in olive oil (extra virgin!). When that is golden, add the squid and some salt and simmer everything for five minutes. Then add the wine. At the same time you can cook the pasta. Very important: you should drain them when they are still very firm to the bite!

When the wine has evaporated, remove the garlic cloves from the pan and add the cherry tomatoes and simmer for another five minutes. Then drain the pasta and add it to the pan. Finally, add the mussels, just very briefly, then you can turn off the heat. Serve hot. Buon appetito!

You can watch the preparation in this video. The recipe is a little different than mine, but I think you get a good idea: