Italian seafood pasta – in Italian “pasta allo scoglio” – is a very popular recipe in various parts of my country. If you have visited Naples, Rome or Sicily, you will surely have had the opportunity to taste a sumptuous plate of spaghetti or linguine/linguini with mussels, clams, squid or other seafood.
Italian seafood pasta is a rich and tasty dish, which gives its best if prepared with fresh seafood. This of course implies that you have some time available, essentially due to the cleaning of mussels and crustaceans, but the result will pay off for the effort. Italian seafood pasta can be prepared with the molluscs and crustaceans that you like best: in my opinion, mussels, clams and shrimps can never be missing. In addition, I often use squid or, alternatively, cuttlefish. Another ingredient sometimes used for Italian seafood pasta are scampi, but they are not always available in the fish market and certainly more valuable and expensive than other crustaceans. Italian seafood pasta is a recipe that I often prepare throughout the year when I feel nostalgic for summer, because with its scent of sea and fresh tomato it makes me go back to the summer: a few cherry tomatoes added to the sauce of seafood will give it the right flavor and color!
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- Preparation time1 Hour
- Rest time2 Hours
- Cooking time25 Minutes
- Serving4 servings
- Cooking methodStove
Ingredients for Italian seafood pasta
How to prepare Italian seafood pasta (linguini or spaghetti)
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Clean the prawns: I prefer to peel them when they are raw as it is easier to clean them: remove the head, remove the legs and tail and peel them.
Now that the ingredients have been prepared, you can proceed to cook the linguini with seafood sauce: in a pan, lightly brown the peeled garlic and chopped chilli in the oil.
Cover with a lid and cook over medium heat for 5-6 minutes, until the cherry tomatoes are soft.
Cook over medium heat for 2-3 minutes, just long enough for the shrimp to cook. Turn off the heat. Boil the linguine in plenty of salted water, drain a couple of minutes before they are perfectly cooked, keeping aside a little of their cooking water and transfer them to the pan.
Serve the linguini with seafood immediately, garnish with more chopped parsley.
Tips and variations
Tomato is not essential for this recipe, but it gives the meal an extra touch of color and flavor. You can vary the type and quantity of seafood to your liking.