20-Min Spaghetti allo Scoglio
Tender mixed seafood tossed with spaghetti in a bright, garlicky tomato sauce. Ready in one skillet in under 20 minutes—no cream, just pure sea flavor.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 32g
Ingredients
- 8 oz spaghetti
- 12 oz mixed seafood (shrimp, mussels, clams)
- 1 can (14.5 oz) crushed tomatoes (canned)
- 3 cloves garlic cloves, minced
- ½ cup dry white wine
- ¼ tsp red pepper flakes
Instructions
- 1
Boil spaghetti in salted water until al dente, about 10 minutes. Reserve 1 cup pasta water before draining.
- 2
Heat olive oil in a large skillet over medium-high. Add garlic and red pepper flakes, cook 30 seconds until fragrant.
- 3
Add seafood to the pan. Cook 2 minutes, stirring occasionally, until shrimp just starts to turn opaque.
- 4
Pour white wine into the pan. Let it sizzle for 1 minute, then add crushed tomatoes.
- 5
Simmer 3–4 minutes until mussels and clams open and shrimp are fully opaque. Discard any unopened shells.
- 6
Add cooked spaghetti to the skillet. Toss with 0.5 cup reserved pasta water until saucy. Season with salt and pepper. Serve immediately.
Tools you’ll need
- large pot
- 12-inch skillet
- wooden spoon
- tongs
- measuring cups
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