🍝 Spaghetti allo scoglio (seafood spaghetti)

Name: Spaghetti allo scoglio (seafood spaghetti)
Total time: 40 min
Yield: 4
Cuisine: Italy
Ingredients: 320 g spaghetti; 500 g mussels, cleaned; 500 g clams, purged; 200 g shrimp, peeled; 300 g cherry tomatoes, halved; 3 garlic cloves, sliced; 100 ml dry white wine; 3 tbsp olive oil; Parsley, salt and chilli to taste

Origin: Italy

472kcal

per serving · 350 g

135kcal

per 100 g

32 gProtein9 g / 100 g

14 gFat4 g / 100 g

60 gCarbs17 g / 100 g

Spaghetti allo scoglio means "spaghetti of the rocks": pasta with mussels, clams and shrimp cooked in a light tomato sauce with garlic and a splash of white wine. The shellfish release their juices into the sauce, giving it a briny, garlicky depth. It is a staple of Italian seaside restaurants, served in generous plates with the shells still on.

Diets

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: mussels, clams, shrimp

Not veganbecause of: mussels, clams, shrimp

Contains glutenbecause of: spaghetti

Not keto17 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Molluscs

What it is made of

spaghettimusselsclamsshrimptomatogarlicwhite wine

Recipe

4 servings40 min

Ingredients

320 g spaghetti
500 g mussels, cleaned
500 g clams, purged
200 g shrimp, peeled
300 g cherry tomatoes, halved
3 garlic cloves, sliced
100 ml dry white wine
3 tbsp olive oil
Parsley, salt and chilli to taste

Method

Warm half the oil with a garlic clove in a large pan, add the mussels and clams with the wine, cover and cook until they open. Strain and keep the juices.
In the same pan heat the rest of the oil with the remaining garlic, add the tomatoes and cook for 5 minutes.
Add the shellfish juices and the shrimp and cook for 2 minutes.
Cook the spaghetti until a minute short of al dente, then finish it in the sauce.
Add the mussels and clams, toss with parsley and serve.

How to make it lighter

Shellfish are lean, so most of the energy is pasta and oil — 1 tbsp oil ≈ 120 kcal.
Increase the shellfish and tomatoes and cut the pasta to 60 g dry per person.
Use 2 tbsp of oil in total rather than 3.

History

The name refers to the rocky shores where mussels and clams are gathered. The dish is a fixture of coastal restaurants all along Italy's seaside, with each region adding its own local shellfish.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →