SPAGHETTI ALLO SCOGLIO come al ristorante: RICETTA PERFETTA per un sugo strepitoso | Davide Zambelli

mixed shellfish

🥗Healthier: mushrooms

💰Cheaper: canned clams

Canned clams provide a similar texture at a lower cost.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds depth without the cost of wine.

Prepare the bisque using the heads of the gamberoni to enhance the flavor.

Clean the cozze and vongole, ensuring to filter their water to remove any sand.

Cook the spaghetti until al dente.

In a pan, heat oil and sauté garlic until fragrant.

Add the pomodorini and cook until softened.

Add the filtered water from the cozze and vongole, along with the bisque.

Once the water is boiling, add the cozze and vongole, cooking until they open.

Add the gamberoni, calamari, and polpetti, cooking them for the appropriate time to ensure tenderness.

Mix the cooked spaghetti with the seafood sauce, adding chopped parsley and a pinch of peperoncino before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens