25-Min Spaghetti allo Scoglio with Garlic Bread
Fresh seafood, white wine, and tomato tossed with spaghetti in under 20 minutes. Served with warm garlic bread and microgreens for a restaurant-quality weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 32g
Ingredients
- 8 oz spaghetti
- 12 oz mixed seafood (shrimp, mussels, clams, or scallops)
- ¾ cup canned crushed tomatoes
- ½ cup dry white wine (or broth)
- 3 cloves garlic, minced
- 1 package pre-sliced garlic bread (or 4 slices crusty bread + 2 tbsp butter)
- ½ cup fresh microgreens or parsley
- ¼ tsp red pepper flakes
Instructions
- 1
Bring salted water to a boil in a large pot. Add spaghetti and cook until al dente, ~9 minutes. Reserve 1 cup pasta water, then drain.
- 2
While pasta cooks, warm garlic bread according to package directions (~5 min in a 375°F oven or toaster oven).
- 3
Heat olive oil in a large skillet over medium-high. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
- 4
Add seafood to the skillet. Cook 2 minutes, stirring occasionally, until shrimp just starts to pink and mussels begin to open.
- 5
Pour in white wine and crushed tomatoes. Simmer 3 minutes until sauce thickens slightly and seafood is cooked through.
- 6
Add cooked spaghetti to the skillet. Toss well, adding pasta water 1/4 cup at a time until sauce coats the noodles.
- 7
Divide pasta between two bowls. Top with microgreens, season with salt and pepper. Serve with warm garlic bread.
Tools you’ll need
- large pot
- large skillet (12-inch)
- wooden spoon or tongs
- measuring cups
- toaster oven or oven
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
