Spaghetti allo Scoglio brings together a generous selection of seafood and pasta in one skillet.

Clams and mussels create a flavorful base, while shrimp, squid, tomatoes, garlic, and parsley add freshness and depth.

The pasta cooks directly in the seasoned liquid, allowing it to absorb the flavors as it reaches the ideal texture.

Ingredients

- 450 g small fresh clams, scrubbed

- 450 g mussels, scrubbed and cleaned

- 60 ml extra-virgin olive oil, divided

- 3 medium shallots, thinly sliced

- 4 garlic cloves, minced

- 1/2 teaspoon red pepper flakes

- 240 ml clam juice

- 340 g dried spaghetti, spaghettoni, or linguine

- 225 g large shrimp, peeled, deveined, and halved

- 225 g cleaned squid, sliced into rings

- 225 g cherry tomatoes, halved

- 30 g fresh parsley, chopped

- 30 ml fresh lemon juice

- Salt, as needed

- 475 ml water, plus more as needed

Prepare the Shellfish

Soak the clams in cold salted water for about 30 minutes. Lift them from the water and repeat with fresh water if necessary until the water is reasonably clear.

Discard cracked clams and any that remain open after tapping. Rinse the mussels under cold running water, removing visible debris and the fibrous material attached to the shells. Discard cracked mussels or those that remain open after tapping.

Create the Seafood Base

1. Heat 3 tablespoons of olive oil in a large, deep skillet over medium-high heat. Add the shallots and a small pinch of salt. Cook for about 5 minutes, until softened.

2. Add the garlic and red pepper flakes. Cook for about 30 seconds, stirring until fragrant.

3. Add the clams and cover the skillet. Cook over high heat for about 4 minutes, shaking the pan occasionally. Transfer the opened clams to a bowl.

4. Add the mussels, cover, and cook for another 3 to 4 minutes. Transfer the opened mussels to the bowl. Discard any shellfish that remain closed after cooking.

Cook the Pasta and Remaining Seafood

5. Pour the clam juice and water into the skillet. Bring the liquid to a boil.

6. Add the dry pasta and stir frequently, especially during the first minute. Cook until the pasta is nearly al dente, adding small amounts of water as needed to maintain sufficient liquid.

7. Remove the seafood from about half of the shells, leaving the remaining pieces intact for presentation.

8. Add the shrimp and squid when the pasta is nearly al dente. Toss frequently and cook for about 2 to 4 minutes, until the shrimp are opaque and the squid is cooked through.

Finish and Serve

9. Add the cherry tomatoes, cooked clams, mussels, and their collected juices. Toss for about 1 minute, allowing the pasta to finish cooking and the liquid to coat the noodles.

10. Remove the skillet from the heat. Add the parsley and lemon juice, then toss gently. Taste and adjust the salt as needed.

11. Divide the pasta among serving bowls. Arrange the shell-on seafood over the top, drizzle with the remaining olive oil, and serve immediately.

Tips for a Well-Balanced Dish

Cook the seafood in stages rather than adding everything at once. Shellfish establish the base of the dish, while shrimp and squid are added later because they require less cooking time.

Keep an eye on the skillet as the pasta cooks. If the liquid is absorbed before the noodles are ready, add a small amount of water and continue tossing.

For the best presentation, keep several clams and mussels in their shells. Finish with fresh parsley and a little lemon juice just before serving to brighten the dish.

Spaghetti allo Scoglio showcases seafood through a simple, carefully timed cooking method. Cooking the pasta in the shellfish-infused liquid develops a cohesive flavor, while adding the remaining seafood toward the end helps preserve its texture. Served immediately, the finished pasta is vibrant, aromatic, and satisfying.