Spaghetti allo Scoglio: a “Fabrizio reinterpretation” celebrating the sea and the new Extra Virgin Olive Oil
Even with the crisp air of late winter surrounding us here in Abruzzo, the bounty of the Adriatic Sea remains my greatest inspiration. This recipe was born from a sudden, passionate decision!
I popped into my favorite fishmonger in Vasto this morning. They source their catch directly from their own boats, which means I am always guaranteed incredible, seasonal freshness. My eyes instantly lit up when I saw the day’s treasures: incredibly fresh Mantis Shrimp (Cicale di Mare, or Canocchie), some of which were still moving, a true mark of their quality!
I knew I had to celebrate them. I paired them with plump, glistening Mazzancolle (large, fresh shrimp) and a handful of local Mussels (Cozze) and Clams (Vongole). The most important ingredient in this dish is the extreme freshness of the fish, hands down.
For my quick lunch, I focused on speed and flavor, skipping any longer-cooking seafood like squid. This approach allows the delicate, savory juices of the shellfish to shine. I decided on a generous portion of about 300g of seafood per person, perfect for a single, satisfying plate!
The entire process, from market to table, is contained within my traditional terracotta pot. I prefer this pot because its uniform cooking temperature ensures even results, it keeps the dish warm much longer when served at the table, and its rustic beauty adds a delightful visual appeal to your meal.
Placement in the Meal
This hearty dish served as my satisfying Piatto Unico (One-Plate Meal) for a working lunch. It can also be served as a spectacular Primo Piatto (First Course) for any dinner celebration.
Servings, time and difficulty
- Yields: 4 servings
- Prep time: 5 – 10 minutes
- Cook time: 15 – 20 minutes
- Difficulty: Easy
Ingredients
- Mixed Fresh Seafood (Mantis Shrimp, Mazzancolle, Mussels, Clams): Approx. 1200 gApprox. 2.6 lbs (300g per person)
- Spaghetti (Artisanal Abruzzese Whole Wheat, Bronze-Extruded): 320 – 400 g11.3 – 14 oz
- Extra Virgin Olive Oil (EVOO): Quanto basta (Generous amount)As needed
- Garlic: 2 medium cloves, left whole2 medium cloves, left whole
- Fresh Parsley (Prezzemolo): A handful from my gardenA generous handful
- Coarse Salt (Sale Grosso): A small amount, to tasteTo taste (be cautious!)
Instructions (my cooking method)
1. Preparation is Key: I started by thoroughly washing all the seafood under cold running water. I removed the antennae from the mazzancolle and scraped the outside of the mussels. Since I was short on time, I made sure to rinse the clams extensively to remove any sand, compensating for the skipped soaking time.
2. Infuse the Oil: I poured a generous amount of extra virgin olive oil, lovingly produced from Papà Angelo’s very own olive trees (the new harvest oil, or olio nuovo, is fantastic!). I added the two whole garlic cloves and a few stems of the fresh parsley from my garden. I let them heat gently over medium-low heat to infuse the oil with beautiful flavor, then I removed the aromatics after a few minutes.
3. Sauté the Crustaceans: I immediately added the larger, raw seafood, the magnificent mantis shrimp and mazzancolle to the hot oil. I let them sauté gently, which allows them to slowly release their incredibly savory, concentrated sea liquid.
4. Boil the Pasta Water: At the same time, I put the water for the pasta on to boil. Once it reached a rolling boil, I added a small amount of coarse salt. Since the shellfish and the seafood juices are naturally saline, a little bit of salt goes a long way!
5. Add Shellfish & Cook Pasta: I then added the mussels and clams to the pot with the crustaceans. I immediately covered it with a lid. While the shellfish steamed open, I dropped in the artisanal Abruzzese whole wheat spaghetti, bronze-extruded (trafilata in bronzo) to the boiling water. I cooked it until it was very al dente (about 8 minutes for this one, or 2-3 minutes short of the package time).
6. Maintain the Mix: As the shellfish opened, I removed about half of the cooked shrimp and mantis shrimp and set them aside. This made it much easier for me to toss and coat the pasta thoroughly without crushing the delicate crustaceans.
7. The Mantecatura (Finishing): I drained the pasta and transferred it directly into the terracotta pot with the seafood and its beautiful, savory broth. I finished cooking the spaghetti right in the sauce for a couple of minutes, tossing vigorously to coat every strand. The bronze-extruded pasta is perfect for this, as it maintains its texture and absorbs the sauce beautifully.
8. Final Touch: I turned off the heat, mixed in the reserved seafood, and stirred in the last of the finely chopped fresh parsley. I added a final, generous drizzle of the new harvest extra virgin olive oil a crudo (raw, uncooked) right before serving to boost the flavor and shine! This step is key to valorizing the extreme quality of our new olive oil.
Fabrizio’s Tips and Notes
- Wine Pairing: I enjoyed this with a glass of excellent Cerasuolo d’Abruzzo DOC. Its bright acidity, lovely cherry notes, and light structure complement the sweetness of the seafood beautifully.
- A Touch of Saffron: While I preferred the pure sea flavor today, you can add a pinch of saffron (zafferano) to the cooking water. Abruzzo is one of the main producers of saffron in Italy, renowned for its intensity and quality. It adds a beautiful color and a complex, earthy counterpoint to the seafood.
- The Summertime Tomato: If you are preparing this dish in the summer, or prefer a richer color, you can add a few cherry tomatoes (pomodorini) to the sauce base. For me today, the focus was purely on the essence of the sea and the olio nuovo!
- The Scarpetta: Don’t forget the pane casereccio! While I skipped it today for alertness, fare la scarpetta (wiping up the sauce with bread) is mandatory for enjoying every last drop of this sauce!
This was a spontaneous, delicious encounter with the Adriatic’s finest, a perfect meal blending the passion of the market with the tradition of my kitchen!
Now I want to hear from you: Have you ever cooked with Cicale di Mare, or what is your favorite Abruzzese wine to pair with seafood?
If you want to experience the seafood markets, the terracotta pots, and the fresh Cerasuolo wine with me in person, come and join us!
Italian Cookery Holidays – Calendar and Booking
Let me know if you try this recipe!
Ciao for now
Fabrizio
Ready to travel to Abruzzo, Italy?
Get in touch today for more information about our tour. We are ready to help you choose the best options for your dream vacation!
And if you’re not quite ready to make an inquiry, sign up for our free email course to learn everything you need to know about planning a tour of Abruzzo.
