Pairing with Spaghetti allo scoglio

A pasta dish that's a must in summer

The secret of this recipe is its sauce, where the flavours of shellfish and seafood, the sweetness of cherry tomatoes and the aromas of spices combine. To accompany a rich dish like this, which you’ll mop up with bread, we’ve chosen three white wines with a strong personality.

Ingredients for Serves 4

  • 400 g spaghetti
  • 1 kg mussels
  • 1 kg clams
  • 300 g shrimp
  • 300 g squid
  • 8 scampi
  • 150 g cherry tomatoes
  • 2 cloves of garlic
  • One small glass of white wine
  • 1 fresh chilli pepper
  • Parsley to taste
  • Salt to taste
  • Oil to taste

Let the clams purge in a bowl of water and clean the squid, mussels and prawns. Heat the clams and mussels in a large pot for 5 minutes until they open.

Heat a little oil in a frying pan and cook the prawns and langoustines for 5 minutes, with the lid on. In the same pan, add a little oil, the garlic cloves, chilli, squid rings and some chopped parsley. Let everything cook for 5 minutes, then add the white wine. Add the halved cherry tomatoes, mussels and clams and cook for a couple of minutes

Cook the spaghetti al dente and finish cooking in the pan with all the other ingredients. Turn off the heat, add a drizzle of oil and plenty of chopped parsley.

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