LINGUINE ALLO SCOGLIO (ITALIAN SEAFOOD PASTA)

A Taste of the Sea from the South of Italy — Straight to Your Plate

There’s a reason why locals in the South of Italy  say: “E vedi che ti mangi!” when serving up a plate of Linguine allo Scoglio.

This traditional dish is a celebration of the Mediterranean — tender linguine cloaked in a savory sauce of mussels, clams, squid, shrimp, and scampi.

The juicy cherry tomatoes and creamy seafood broth bring it all together in perfect harmony.

This dish isn’t just cooked — it’s composed. Each element is prepared separately and then brought together in a symphony of flavors.

The pasta finishes cooking in the rich seafood broth, resulting in an irresistible texture and taste.

💛 Why Nonna Loves This Recipe

Nonna adores this dish because it brings the sea right to her table. It’s rustic yet refined, deeply flavorful but not complicated. It’s a dish to prepare with love — and one that makes everyone at the table feel special. It’s especially perfect for Sunday lunches or when family gathers.

🍽 Cooking Time

• Prep Time: 40 minutes

• Cook Time: 20 minutes

• Serves: 4

🛒 Ingredients

For the seafood:

• 400 g (14 oz) mussels

• 400 g (14 oz) clams

• 2 medium squid

• 4 scampi

• 250 g (9 oz) shrimp (peeled and deveined)

For the sauce:

• 300 g (10.5 oz) cherry or datterini tomatoes, halved

• 3 garlic cloves

• Extra virgin olive oil, to taste

• White wine, to taste

• Fresh parsley, to taste

• Fresh chili pepper, to taste

• Freshly ground black pepper, to taste

For the pasta:

• 320 g (11 oz) linguine (or spaghetti)

• Salt, to taste

👩‍🍳 Method

1. Purge the clams in cold salted water for 2 hours, then rinse well.

2. Clean the mussels, removing any beards and scrubbing the shells.

3. In a large pan, sauté garlic and parsley stalks in olive oil. Add mussels and clams. Pour in a splash of water, cover, and steam until they open.

4. Shell most of the mollusks (reserve a few in shells) and filter the broth through a sieve. Set aside.

5. Clean the scampi and shrimp, removing shells and intestines. Clean the squid and cut into rings.

6. Sauté squid in a hot pan with oil and garlic for 2-3 minutes. Remove and set aside.

7. In the same pan, sear scampi, deglaze with white wine, and set aside.

8. Add more oil, garlic, and chili. Sauté tomatoes until they begin to soften.

9. Cook linguine in salted boiling water for 5 minutes less than package time.

10. Add seafood broth and 2 ladles of pasta water to the tomato sauce.

11. Drain pasta halfway, add it to the pan, and finish cooking risotto-style. Stir constantly.

12. When pasta is almost done, add shrimp, squid, mussels, clams, and scampi. Stir until heated through.

13. Finish with chopped parsley and freshly ground pepper.

🍋 Nutritional Facts (Per Serving)

💡 Tips & Tricks

• Use the freshest seafood you can find — it makes all the difference.

• Let the pasta finish cooking in the seafood broth — this “risottatura” creates unmatched creaminess.

• Save and freeze the mollusk water for future seafood risottos or sauces.

• For a richer flavor, add a spoonful of the squid’s cooking liquid when combining.

LINGUINE ALLO SCOGLIO (SEAFOOD LINGUINE)

This traditional dish is a celebration of the Mediterranean — tender linguine cloaked in a savory sauce of mussels, clams, squid, shrimp, and scampi.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Course Fish

Cuisine Italian

Servings 4

Notes

Ingredients

For the seafood:

• 400 g (14 oz) mussels
• 400 g (14 oz) clams
• 2 medium squid
• 4 scampi
• 250 g (9 oz) shrimp (peeled and deveined)

For the sauce:

• 300 g (10.5 oz) cherry or datterini tomatoes, halved
• 3 garlic cloves
• Extra virgin olive oil, to taste
• White wine, to taste
• Fresh parsley, to taste
• Fresh chili pepper, to taste
• Freshly ground black pepper, to taste

For the pasta:

• 320 g (11 oz) linguine (or spaghetti)
• Salt, to taste

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👩‍🍳 Method

1. Purge the clams in cold salted water for 2 hours, then rinse well.
2. Clean the mussels, removing any beards and scrubbing the shells.
3. In a large pan, sauté garlic and parsley stalks in olive oil. Add mussels and clams. Pour in a splash of water, cover, and steam until they open.
4. Shell most of the mollusks (reserve a few in shells) and filter the broth through a sieve. Set aside.
5. Clean the scampi and shrimp, removing shells and intestines. Clean the squid and cut into rings.
6. Sauté squid in a hot pan with oil and garlic for 2-3 minutes. Remove and set aside.
7. In the same pan, sear scampi, deglaze with white wine, and set aside.
8. Add more oil, garlic, and chili. Sauté tomatoes until they begin to soften.
9. Cook linguine in salted boiling water for 5 minutes less than package time.
10. Add seafood broth and 2 ladles of pasta water to the tomato sauce.
11. Drain pasta halfway, add it to the pan, and finish cooking risotto-style. Stir constantly.
12. When pasta is almost done, add shrimp, squid, mussels, clams, and scampi. Stir until heated through.
13. Finish with chopped parsley and freshly ground pepper.

Keyword seafood, seafood linguine, linguine allo scoglio,