Italian · Dinner
Amalfi Coast Seafood Spaghetti
Spaghetti allo Scoglio Amalfitano
The Amalfi Coast 'rocky-shore' spaghetti tossed with mussels, clams, prawns, and squid in a lighter cherry-tomato sauce sharpened with Cetara colatura, garlic, chilli, and lemon zest, no full passata so the seafood stays the lead voice.
$$$
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
18gFat
48gCarbs
5gSugar
3gFiber
880mgSodium
85mgChol
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Instructions
1
Prep
Scrub and debear mussels; rinse clams and prawns; devein prawns. Cut squid into 1cm rings. Slice 10 garlic cloves. Halve 400g cherry tomatoes. Zest 1 lemon. Chop 8 tbsp parsley. Bring salted water to boil in a large pot.
2
Saute
Heat 1/2 cup olive oil in a wide deep pan over medium heat 1 minute. Add garlic and chilli flakes; cook 90 seconds until garlic is pale gold. Add squid rings; stir 90 seconds until opaque white. Add tomatoes; cook 4 minutes, pressing some, until they burst and release juices into a light sauce.
3
Build 1
Pour in white wine; simmer 2 minutes until reduced by a third. Add clams, cover 2 minutes until starting to open. Add mussels and prawns, cover 3 to 4 minutes until mussels open and prawns turn pink. Discard any unopened shells.
4
Boil
While shellfish cooks, add spaghetti to boiling water; cook 8 minutes until just under al dente. Reserve 200ml pasta water before draining.
5
Build 2
Drain spaghetti and add directly to the shellfish pan with colatura, lemon zest, and 6 tbsp pasta water. Toss vigorously over medium heat 1 to 2 minutes until pasta absorbs the sauce and turns glossy. Stir in half the parsley off the heat.
6
Plate
Transfer to warm wide bowls. Scatter remaining parsley and black pepper over the top, drizzle with extra virgin olive oil, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) live mussels
- 200g (7.1 oz) live palourde clams
- 160g (5.6 oz) shrimp
- 100g (3.5 oz) cleaned squid
- 10 garlic cloves
- 1 tsp dried chilli flakes
- 400g (14.1 oz) cherry tomatoes
- 240ml (1 cup) dry white wine
- 2 tbsp colatura di alici di Cetara
- 180ml (3/4 cup) extra virgin olive oil
- 1 lemon
- 200g (7.1 oz) spaghetti
- 1.5 tsp salt
- 8 tbsp flat-leaf parsley
- 0.5 tsp black pepper