September ’10 – Week 4 – Friday Lunch
Spaghetti allo Scoglio (‘reef spaghetti’) is a traditional Italian pasta and shellfish dish that beautifully showcases the delicate flavors of the sea. The picky eaters in the family may simply eat the pasta without the shellfish. The sauce that occurs as a result of the cooking process is truly a thing of beauty.
Ingredients:
1 1/4 lbs Clams, scrubbed
1 1/4 lbs Mussels, scrubbed
1 lb Shrimp, de-tailed & de-veined
3 Plum Tomatoes
1 lb Spaghetti
White Wine
Fresh Parsley
Fresh Basil
1 Clove Garlic, minced
Olive Oil
Salt & Pepper to taste
Directions:
Put a pot of salted water on to boil for the spaghetti.
In a medium skillet, heat a drizzle of olive oil. Toss in garlic and white wine, then add clams and mussels. Cover and let steam until shells have opened. Remove and set aside all clams and mussels.
Into the white wine broth in the bottom of the skillet, add the tomato, chopped roughly, and some basil. Salt and pepper to taste. Simmer for 10-15 minutes.
Add shrimp into the pan, cooking until just done and bright pink, about 3 minutes. Toss in fresh parsley, cooked spaghetti, and arrange the clams and mussels on top. Serve immediately.
