Back in old Napoli, where pasta was perfected, and where pizza was invented, and where “Love is king… Here’s what they say:” (As sung best by Dean Martin…)
When the moon hits your eye like a big-a pizza pie
When the world seems to shine like you’ve had too much wine
When the stars make you drool just like a pasta fazool
When you dance down the street with a cloud at your feet
You’re in love
When you walk in a dream but you know you’re not
Scusa me, but you see, back in old Napoli
Almost all restaurants that serve fish in Italy, a country with about 5,000 miles of coastline, serve a version of pasta allo scoglio. It usually contains any variation of shellfish, depending on local waters and the season, but clams, mussels, shrimp and/or squid are typical.
p.s. Check out our wine pairings for this dish.
In a large skillet, heat the olive oil and sauté the garlic until golden brown. Add a pinch of red pepper flakes and then the clams, mussels, prawns, squid and tomatoes. Sprinkle with salt and cover for about 4-6 minutes, until the clams have opened. Sprinkle with chopped parsley.
In the meantime, bring a large pot of salted water to a boil. Cook the pasta until al dente, drain it, and transfer to the pan and sauté for a few minutes.
Transfer the pasta to a serving dish and top with more seafood. Sprinkle with more chopped parsley and drizzle with olive oil. Serve immediately.