Linguine with Mixed Seafood (Linguine allo Scoglio)
Linguine allo scoglio Say it: lin-GWEE-neh AHL-loh SKOHL-yoh
Linguine allo scoglio is one of Campania’s signature coastal pastas, served in seaside trattorias from Naples down the Amalfi Coast. The name means “linguine of the rock,” referring to the shellfish that cling to the rocky shoreline. Sweet clams, briny mussels, shrimp, and calamari are quickly cooked with garlic, white wine, and cherry tomatoes, then tossed with pasta so each strand is coated in a light, glossy sauce. It tastes clean and intensely marine, with bright tomato, garlic, and parsley notes.
Linguine with Mixed Seafood (Linguine allo Scoglio)
Linguine allo scoglio
Pronounced lin-GWEE-neh AHL-loh SKOHL-yoh
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the pasta
For the seafood
For the sauce
Method
Bring a large pot of water to a rolling boil and add 1 tablespoon sea salt. Cook the linguine until just shy of al dente, about 1 minute less than the package directs. Reserve 1 cup (240 ml) of the pasta water, then drain.
While the pasta cooks, heat 3 tablespoons olive oil in a large, wide skillet over medium heat. Add the garlic and chili, and cook until fragrant but not browned, about 1 minute.
Add the clams, mussels, and white wine. Cover and cook over medium-high, shaking the pan occasionally, until the shells open, 3-5 minutes; discard any that remain closed.
Stir in the calamari and shrimp. Cook, stirring gently, just until the shrimp turn pink and curl and the calamari is opaque, 1-2 minutes.
Add the cherry tomatoes and a pinch of salt. Cook until the tomatoes soften and release some juice but still hold their shape, 2-3 minutes.
Add the drained linguine and about 1/2 cup (120 ml) of the reserved pasta water. Toss over medium heat for 1-2 minutes, until the pasta finishes cooking and the sauce turns glossy and lightly coats the strands; add more pasta water if it seems dry.
Remove from the heat. Stir in most of the parsley and drizzle with a little extra olive oil. Taste and adjust salt.
Divide among warm bowls, spoon the seafood and pan juices over the top, and sprinkle with the remaining parsley. Serve immediately.
Regional variant: Linguine allo Scoglio in Bianco (Linguine allo scoglio in bianco)
For the white version, omit the cherry tomatoes. Increase the white wine to 3/4 cup (180 ml) and add a little more pasta water as needed. Finish with the same garlic, chili, parsley, and olive oil, letting the pure seafood flavor come through.
Cook's notes
- If the clams or mussels are sandy, soak them in cold salted water for 30-60 minutes, then scrub and debeard them.
- Cook the seafood in stages: clams and mussels first, then quick-cooking calamari and shrimp, so everything stays tender.
- Do not add cheese to this pasta; the traditional seafood flavor is best finished with olive oil and parsley.
Serve with
Serve with a dry white wine such as Falanghina or Greco di Tufo, and crusty bread to soak up the juices.
Make ahead and storage
Best made just before eating. You can scrub and debeard the shellfish and prep the aromatics up to 4 hours ahead.
