Spaghetti Allo Scoglio (Seafood Spaghetti) Teeming with mussels, calamari, and shrimp, this spaghetti is a must for seafood lovers. The shellfish is tastily tossed with a tomato, garlic, and white wine sauce—sop it up with fresh bread.
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1 lb spaghetti
1 ¼ lb mussels
¾ lb calamari
6 jumbo shrimp (peeled and deveined)
1 bunch parsley
1 clove garlic
12 cherry tomatoes
1 lemon
2 tbsp vegetable oil
 ¾ cup white wine
1 cup tomato purée
1 tbsp olive oil
2 tbssp unsalted butter
salt & pepper to taste
pinch of sugar




  1. Wash and brush the mussels. Slice the calamari and mince parsley. Slice the garlic and halve the cherry tomatoes. Juice and zest the lemon and set aside. 
  2. Heat up a large pot of water over medium-high heat. Once boiling, season with salt and cook the pasta until al dente or according to the package instructions.
  3. Heat a large frying pan over medium-high heat. Add vegetable oil and fry the shrimp on each side for approx. 2 min., then remove from the pan. Next fry the calamari rings. Add garlic and tomatoes and cook for approx. 2 min. Add the mussels and immediately deglaze with white wine and tomato purée. Stir in the lemon juice and zest, olive oil, and butter. Season with salt, pepper, and a pinch of sugar.
  4. Add the spaghetti and shrimp back to the pan. Toss and top with parsley. Serve immediately and enjoy!

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