Scampi Alla Scoglio

Ingredients

• Spaghetti (12 ounces)
• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (1/4 cup, chopped)
• Red pepper flakes (1 teaspoon (adjust to taste))
• Olive oil (3 tablespoons)
• Dry white wine (1/2 cup)
• Tomatoes (2 cups, diced (fresh or canned))
• Garlic (4 cloves, minced)
• Clams (1 pound, cleaned)
• Mussels (1 pound, cleaned)
• Prawns (1 pound, peeled and deveined)

Instructions

1. Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
4. Add the diced tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and begin to break down.
5. Pour in the white wine and bring the mixture to a gentle simmer, allowing the flavors to meld for about 3 minutes.
6. Add the cleaned clams, mussels, and prawns to the skillet. Cover and cook for 8-10 minutes, or until the seafood is cooked through and the shells have opened. Discard any shells that do not open.
7. Season the dish with salt and pepper to taste.
8. Toss the cooked spaghetti into the skillet with the seafood and sauce, ensuring the pasta is well-coated.
9. Garnish with freshly chopped parsley before serving. Enjoy your Scampi Alla Scoglio with a drizzle of extra virgin olive oil for an added touch.