Rome and seafood spaghetti-spaghetti allo scoglio

Main Dish
6 servings
20 min
15 min
Very Easy


Number of serving: 6
400 Gr. Spaghetti pasta

150 Gr. Little Squids, cleaned

50 Gr. Prawn tails, peeled and shelled

50 Gr. Mussels, scrubbed and shelled

50 Gr. Clams cleaned and shelled

250 Grams Tomato pulp

1 Glass White Wine

1 Small glass Brandy

2 Cloves Garlic

1 Small Onion

1 Carrot


Fresh Red Pepper

Extra-Virgin Olive Oil

A pinch of red pepper flakes


  • In a saucepan heat 4 spoons of olive oil, 2 cloves of garlic, the red pepper and the squids.
    Cook on high heat, stirring well, wet with half wine and let it evaporate.
  • Add tomato pulp and a little water, cover the saucepan and continue cooking on medium heat.
  • In another little pot, with a spoon of oil, ½ minced clove of garlic and some salt, put the mussels, the clams and stir.
  • Remove from the heat, and pour 3 spoons of olive oil, add the minced onion and make it brown.
  • Add the prawns tails, mix, pour the rest of the wine and the brandy and red pepper flakes, continue cooking for 2 or 3 minutes on high heat.
  • Then put all ingredients in the saucepan with the squids.
  • Cook pasta and put it in the saucepan, sauté, sprinkle with some parsley and serve.


Rome and Seafood Spaghetti-Spaghetti Allo Scoglio, photo 1
Rome and Seafood Spaghetti-Spaghetti Allo Scoglio, photo 2


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