Spaghetti Scoglio (6)

When I lived in Stoke Newington I would occasionally visit a long established Italian Restaurant on Church Street called Il Bacio. This 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 preffered!  This version is from Claudia Roden.

Spaghetti Scoglio (6)
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Spaghetti Scoglio (6)
Print Recipe
  1. Clean the shellfish and steam open. When cool remove from the shells. Filter and reserve the remaining liquid,
  2. 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.
  3. 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.
  4. Cook pasta in plenty of boiling salted water until al dente. Drain well then serve in bowls with the sauce.
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