Spaghetti Lo Scoglio Recipe – Classic Italian Pasta with Mixed Seafood
Spaghetti Lo Scoglio, a celebrated Italian dish, brings the vibrant flavors of the sea to your dining table with its delightful combination of fresh seafood and aromatic herbs. In this blog post, we present our recreation of this recipe, inspired by our travels in Bath, England, where we enjoyed the meal at the Ponte Vecchio restaurant.
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Introduction to Spaghetti Lo Scoglio
Known for its perfect blend of simplicity and sophistication, Spaghetti Lo Scoglio captures the essence of coastal Italian cuisine, offering a taste that’s both authentic and unforgettable. It is a delightful Italian seafood pasta dish that brings the taste of the ocean straight to your table. Also known as spaghetti allo scoglio, this term translates from Italian to English roughly as ‘spaghetti of the rock‘.
What makes this dish truly special is its combination of fresh, high-quality seafood such as mussels, clams, shrimp, and squid, which infuse the pasta with a rich, briny flavor that is both refreshing and satisfying.
The seafood pasta recipe is typically sautéed with garlic, olive oil, chili flakes, and fresh herbs such as fresh basil, creating a delicious sauce that lightly coats the al dente spaghetti, allowing the natural flavors of the sea to shine through.
The simplicity of ingredients, combined with traditional Italian cooking techniques, makes Spaghetti Lo Scoglio not only a dish that is worth making but also a celebration of coastal Italian cuisine. It’s a perfect choice for seafood lovers looking to enjoy a taste of the Mediterranean in the comfort of their own home.
If you love spaghetti and seafood, you should give this dish a try.
Our Introduction to Spaghetti Lo Scoglio
Upon our arrival in Bath England, we quickly caught on to the deep Romanesque immersion that cloaked this city. We knew about the world-famous Roman Baths Museum. A visit to this site was prominent on our itinerary. Still, we were pleased to also see the ample amount of Italian cuisine offered by local restaurants in this British city.
Our first dinner in Bath was at the Ponte Vecchio restaurant. The menu boasted a wonderful array of choices. Among our selections was a Spaghetti Lo Scoglio or Seafood Pasta. This offering at the restaurant is described as spaghetti pasta with mussels, clams, prawns, and calamari, in a cherry tomato sauce with a pinch of chilli and garlic. It’s a tour of the ocean, on a plate, Italian style. Wonderful.
Below is the recipe for our recreation of this meal. We made a few adjustments, but kept in the spirit of the dinner enjoyed at Ponte Vecchio. The recipe is portioned for two servings.
Spaghetti Lo Scoglio - Pasta With Seafood
Our homemade recreation of Spaghetti Lo Scoglio is inspired by our meal at Ponte Vecchio in Bath, England. This seafood pasta is a delight for dinner.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 chili pepper, minced or 1/4 teaspoon red pepper flakes
- 2 garlic cloves, minced
- 1 15-ounce can diced tomatoes or 16 ounces chopped cherry tomatoes
- Oregano
- Thyme
- Salt and pepper
- 6 ounces dry spaghetti or linguini
- Olive oil
- 8 calamari rings and/or 4 medium size scallops
- 4 each: medium-size peeled and uncooked shrimp, mussels, clams
- 1/2 cup white wine
- Parsley, chopped
- Parmesan cheese (optional)
Instructions
SAUCE: First, heat 2 tablespoons of olive oil in a saucepan over medium heat. Next, add garlic and chili pepper (or red pepper flakes) to the oil and cook for a minute or two. Then, add the tomatoes to the pan. Season with salt, pepper, and oregano. Simmer the sauce over a low heat for 45 minutes. Add water if the sauce starts to thicken too much.
PASTA: Cook in salted water according to directions on the package. Drain and reserve 1 cup of the pasta cooking water. Set the cooked pasta to the side, drizzled with olive oil to minimize stickiness.
SEAFOOD: Heat 2 tablespoons of olive oil in a large skillet.
SCALLOPS: Season with salt and pepper. Cook over medium heat about 3 minutes per side. Set aside when done.
SHRIMP: Next, add shrimp to the pan and cook until slightly pink, about 2 minutes per side. Set aside when done.
CALAMARI: Cook the calamari for about two minutes. Set aside when done.
MUSSELS: Begin by creating a seafood broth. Add the pasta water to the pan in which the shrimp and seafood have been cooked. Add oregano and thyme. Simmer for 5 minutes, scraping the bottom of the pan to release previously cooked seafood elements. Next, add the mussels along with 2 teaspoons of oil. Cover and cook for about 3 minutes. Remove the mussels as soon as they open and set them aside.
CLAMS: Cook clams similarly to the mussels. They may take an extra minute or so before opening. Set aside when done.
ASSEMBLE: After cooking the seafood, strain the fish broth through a sieve and return the strained liquid to the pan. Pour in the wine and cook for about 3 minutes. Add the scallops, calamari, and shrimp to the pan. Top with half of the tomato sauce and stir. Add the pasta and the rest of the tomato sauce. Finally, fold in the mussels and clams.
SERVE: Lastly, ladle the seafood mixture into bowls. Garnish with parsley and parmesan cheese.
Serving Recommendation
Our starter for this at Ponte Vecchio was a Roasted Beet Salad. We have also recreated a recipe for that salad. You can find it on our website here: Roasted Beet Salad Recipe.
Conclusion
Making homemade pasta allo scoglio is not just about creating a dish; it’s about crafting a culinary experience that brings the flavors of the sea to your table. This recipe captures the essence of coastal Italian cooking, blending the freshness of seafood with the simplicity of homemade pasta.
Whether you’re preparing this for a special occasion or a cozy dinner at home, each bite offers a taste of the ocean and the warmth of a lovingly crafted meal. Enjoy this delicious journey from your kitchen to the shores of Italy (or in our case, Bath, England), and savor the deliciousness of this dish with loved ones.
Thanks for reading this blog post.Â
Julie & Art
