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.
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.
An elegant choice for one of the most famous seafood dishes. The fresh and intense Collezione Grillo Chardonnay pairs well with the rich flavour of the seafood sauce.
Deeply Sicilian, but with an international flair, Collezione Grillo Chardonnay is that unexpected encounter that…
The varied flavours of spaghetti allo scoglio find balance thanks to the acidity and the savoury of Vermentino, which also adds a touch of freshness.
Vermentino is balanced and logical, and can’t do without the sea. It’s explored every corner…
A well-balanced pairing that embodies Sicily, with its intense honey and citrus notes enhancing the strongest flavours.
Grillo Settesoli loves Sicily so much that it talks about it all the time. With…
