Spaghetti Allo Scoglio Recipe
Spaghetti allo Scoglio is a classic Italian seafood pasta that brings the taste of the Mediterranean straight to your table.
Featuring a mix of clams, mussels, squid, and prawns, this dish is fresh, aromatic, and full of natural ocean flavor.
Originating from coastal regions of Italy, it’s a beautiful celebration of the sea.
Why You’ll Love This Recipe
Fresh and flavorful: Loaded with seafood, herbs, garlic, and tomatoes.
Impressive but simple: Elegant enough for dinner parties, easy enough for a weeknight.
Light and satisfying: No cream, just the natural juices of seafood and white wine.
Key Ingredients
Fresh spaghetti or linguine – Ideal for soaking up the sauce.
Seafood mix – Squid, clams, mussels, and prawns add texture and rich flavor.
Cherry tomatoes – Brings a pop of color and sweetness.
Garlic and chili – Classic aromatics for depth and heat.
Dry white wine – Adds brightness and balances the seafood.
Fresh parsley – A fragrant finishing touch.
Kitchen Tools
Large pot for pasta
Large skillet or sauté pan with lid
Colander
Tongs or pasta fork
Knife and cutting board
Spaghetti Allo Scoglio Recipe
Ingredients
500g fresh spaghetti, or 400g dried (linguine or scialatielli would also be suitable)
250g squid
300g clams (in their shells)
200g mussels (in their shells)
150g prawns (shelled)
250g cherry tomatoes
25g fresh flat leaf parsley
3 cloves of garlic
1 red chilli, or a generous pinch dried red chilli flakes
175ml dry white wine
4 tbsp olive oil
Salt, to taste
Instructions:
Step 1: Get the Seafood Ready
Soak the clams in lightly salted lukewarm water for about 30 minutes. Drain and rinse well to remove any sand or grit.
Scrub the mussels and pull off the stringy “beards.”
Clean the squid and slice it into rings.
Peel the prawns and remove the dark vein along the back. Set all seafood aside.
Step 2: Prep the Flavor Base
Halve the cherry tomatoes.
Finely chop the parsley.
Thinly slice the garlic cloves.
Dice the fresh red chili (or measure out dried chili flakes).
Pour out 175ml of dry white wine—you can sneak a glass for yourself too.
Step 3: Start Cooking
Bring a large pot of salted water to a boil for your pasta.
Meanwhile, heat olive oil in a large skillet over low heat. Add the garlic and cook gently until fragrant. Add the chili and stir for another minute.
Turn the heat to medium, pour in the white wine, and let it bubble. Add the squid, prawns, mussels, and clams. Sauté for 2–3 minutes, stirring gently.
Toss in the cherry tomatoes and continue cooking until the mussels and clams open fully. (Discard any that stay shut.)
Step 4: Finish the Dish
Once your pasta water is boiling, cook the spaghetti. If using fresh pasta, cook for 3–4 minutes. For dried, cook 2 minutes less than package directions.
Drain the pasta, reserving a cup of the cooking water.
Add the pasta to the seafood skillet along with a splash of pasta water and the chopped parsley. Toss everything together over medium heat for 1 more minute to marry the flavors.
Taste and adjust the salt if needed. Serve hot in generous bowls.
Buon appetito!
Recipe Notes for Spaghetti allo Scoglio
Use Fresh Seafood When Possible
The flavor of this dish heavily relies on the quality of the seafood. Fresh clams, mussels, squid, and prawns bring the best texture and taste. If using frozen seafood, thaw thoroughly and pat dry before cooking.
Properly Clean Shellfish
Soak clams in salted water for at least 30 minutes to purge sand. Scrub mussels well and remove their beards. Discard any shellfish that stay open before cooking or do not open during cooking.
Don’t Overcook the Seafood
Seafood becomes rubbery if overcooked. Add it to the pan just before the wine boils, and cook for only a few minutes—until mussels and clams open and prawns turn pink.
Mild Heat, Big Flavor
Gently sauté the garlic and chili over low heat to infuse the oil without burning. This creates a fragrant, flavorful base without bitterness.
Cook Pasta Al Dente
Boil pasta until slightly firm (al dente), then finish it in the seafood sauce for 1–2 minutes to let it absorb all the flavors.
Reserve Pasta Water
Before draining the pasta, always save a ladle of the starchy cooking water. It helps emulsify the sauce and makes it cling beautifully to the noodles.
Don’t Overload the Pan
Use a large pan so the seafood cooks evenly. Overcrowding can cause uneven cooking and watery sauce.
Serve Immediately
This dish is best enjoyed fresh off the stove. The pasta can lose its silky texture if it sits too long after mixing.
Optional Add-ins
You can add a splash of lemon juice or a small knob of butter at the end for a richer finish. A sprinkle of grated lemon zest also adds brightness.
Garnish for Freshness
Finish with freshly chopped parsley just before serving for color and a clean herbal note.
Nutrition Information
(per serving, serves ~4)
Calories: ~500–550 | Protein: ~35g | Fat: ~15g | Carbs: ~60g | Fiber: ~3g | Sodium: ~550mg
Recipe Swaps & Variations
No wine? Use seafood or vegetable broth instead.
Spicier version: Add extra chili flakes or a splash of hot sauce.
No fresh shellfish? Use pre-cooked frozen seafood mix—just reduce cooking time and skip shell opening.
Gluten-free: Use gluten-free pasta.
Extra rich: Add a pat of butter when tossing the pasta in the sauce.
How to Store Leftovers
Refrigerate: Store in an airtight container for up to 2 days.
Reheat: Gently warm in a skillet with a splash of water or broth. Avoid microwaving to preserve texture.
Freezing not recommended: Shellfish becomes rubbery when thawed and reheated.
Food & Drink Pairings
Sides:
Crusty bread for soaking up sauce
Simple green salad with lemon vinaigrette
Steamed asparagus or sautéed spinach
Drinks:
Dry white wine like Pinot Grigio, Vermentino, or Sauvignon Blanc
Sparkling water with lemon
Light prosecco for a celebratory touch
Frequently Asked Questions:
Can I make Spaghetti allo Scoglio ahead of time?
It’s best served fresh, but you can prep the seafood and chop ingredients in advance for quick assembly.
What wine should I use?
Use a dry white wine like Pinot Grigio or Sauvignon Blanc—avoid anything too sweet.
Do I need to remove unopened shells?
Yes, discard any mussels or clams that don’t open during cooking—they may not be safe to eat.
Can I use just one type of seafood?
Absolutely! You can make this with just mussels, just shrimp, or even just squid—use what you love or have on hand.
Can I use tomato sauce instead of fresh tomatoes?
You can, but it will change the flavor. Cherry tomatoes add a light, sweet burst. A few canned cherry tomatoes or crushed San Marzano tomatoes also work well.
How do I know if clams or mussels are still good?
They should be closed before cooking. If any are open, give them a tap—if they don’t close, toss them.
Should I remove the shells before serving?
It’s traditional to leave the shells on for presentation, but you can remove them after cooking if preferred.
What’s the best way to clean squid?
Remove the head and innards, peel off the outer skin, and slice the body into rings. Many seafood markets will clean it for you.
How do I avoid overcooked pasta?
Cook pasta until it’s just al dente, then finish it for 1–2 minutes in the sauce.
Can I make this without pasta?
Yes! Serve the seafood mixture over rice, crusty bread, or even polenta for a gluten-free alternative.