Pasta “allo scoglio” is found all over coastal Italy, and it’s prized for its mix of fresh seafood, which can include clams, mussels, shrimp, and cuttlefish or squid.
The key to the dish is getting the pasta to absorb the flavorful broth released by the shellfish.
500 gr clams
300 gr scampi
7 see mantis (canocchie)
1 big tomatoes
Extra virgin olive oil @anticofrantoioderitis
1 clove of garlic
1 glass of white wine
Let’s start with the clams!
Wash them carefully and let them open in a pot with the lid! Filter the liquid to remove the sand and keep it for later.
In a big pan add around 6 spoons of extra virgin olive oil and a clove of garlic, let it brown for a few minutes and add the squid already cleaned and cut in a ring shape, after a few minutes add the scampi and the see mantis.
Deglaze with the white wine and then add the tomatoes cut in small cubes. Season with salt. After a few minutes, turn off the stove and add the clams.
Cook the pasta and after a few minutes turn on the pan and finish cooking the pasta adding the liquid from the clams.
Serve and accompany it with a glass of white wine