- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 pound of paccheri (or spaghetti)
- 24–30 Manila clams (and/or mussels), well scrubbed
- 8–12 prawns or shrimp, cleaned, head on
- 1/2 pound fresh squid (calamari), thinly sliced
- 4 garlic cloves, thinly sliced
- 2 cups cherry tomatoes, halved
- 1/4 Italian parsley, chopped
- 1/4 cup extra virgin olive oil
- Salt, to taste
- Ground black pepper, to taste
- Pinch of peperoncino (red pepper flakes)
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- 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.
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.