Of which 4.4 g sugars and 2.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Four kinds of seafood · Strained cooking liquid · Staggered cooking times
Allergens gluten, crustaceans (shellfish), sulfites, mollusks
Spaghetti allo scoglio
Shrimp, squid, mussels and clams
A seafood pasta with mussels, clams, shrimp and squid, cherry tomatoes, wine, garlic and parsley. The weights are for shelled meat, and the liquid from the shellfish is always strained. Each element goes in at the right moment: squid first, shrimp only briefly and the mussels and clams at the very end.
Ingredients
- 320 g (11½ oz) dried spaghetti
- mussels in the shell, as needed (200 g / 7 oz) — enough for 200 g of meat once opened
- clams in the shell, as needed (200 g / 7 oz) — enough for 200 g of meat once opened
- 200 g (7 oz) raw squid, cleaned
- 160 g (5½ oz) raw shrimp, cleaned
- 180 g (6½ oz) cherry tomatoes
- 35 g (1¼ oz) extra-virgin olive oil
- 80 g (2¾ oz) dry white wine
- 8 g garlic
- 12 g fresh parsley
- 0.3 g dried chili
- water and coarse salt for cooking the pasta, as needed
Method
- Buy seafood fit to eat that same day and keep it at ≤4 °C (39 °F). Thaw frozen seafood in the fridge. Clean and purge the mussels and clams as your supplier advises; discard broken shells and any that aren't suitable.
- Open the mussels and clams in a covered pot with 20 g of the wine for 3–5 minutes. Remove them as they open, discard any that stay closed and strain the liquid twice through a lined fine-mesh strainer. Weigh only the meat for the recipe.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
