Spaghetti allo Scoglio (Spaghetti With Mixed Seafood) Recipe

Serious Eats
Serves: 4 Save

Ingredients (15)

  • Kosher salt
  • 1 pound (450g) fresh small clams, such as littlenecks, Manilas, or cockles, scrubbed
  • 1 pound (450g) mussels, scrubbed and debearded (see note)
  • 1/4 cup (60ml) extra-virgin olive oil, divided, plus extra for drizzling
  • 3 medium shallots (about 4 1/4 ounces; 120g), thinly sliced
  • 4 garlic cloves (20g), minced
  • 1/2 teaspoon red pepper flakes
  • 1 cup (240ml) dry white wine
  • One 8-ounce (240ml) bottle clam juice
  • 12 ounces (340g) dried spaghetti, spaghettoni, or linguine
  • 8 ounces (225g) large shrimp, peeled, deveined, and halved crosswise
  • 8 ounces (225g) cleaned squid, bodies sliced into 1/2-inch-thick rings, small tentacles left whole, larger ones halved (see note)
  • 8 ounces (225g) cherry tomatoes, halved
  • 1/2 cup (30g) chopped fresh parsley leaves and tender stems
  • 2 tablespoons (30ml) fresh lemon juice from 1/2 lemon

Directions

Learn how to make this recipe at Serious Eats

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