Spaghetti alla Chitarra allo Scoglio is a traditional Italian seafood pasta featuring fresh mussels, shrimp, and squid in a garlic, tomato, and white wine sauce. The pasta’s unique square shape lets it hold onto the flavorful seafood sauce beautifully, making each bite an indulgent experience.
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients (For Four People)
- 300g spaghetti alla chitarra or regular spaghetti
- 8 large shrimp, cleaned and deveined
- 200g mussels, cleaned and de-bearded
- 100g squid, cleaned and cut into rings
- 2 cloves garlic, minced
- 1 medium tomato, diced
- 1 small red onion, finely chopped
- 3 tbsp extra virgin olive oil
- 1/4 tsp red chili flakes (optional, for a slight kick)
- Salt and black pepper, to taste
- 1/2 cup dry white wine (for deglazing)
- Fresh parsley, chopped (for garnish)
- Zest of 1 lemon (optional, for brightness)
Note: 1 tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Step 1: Prepare the Pasta
Cook the spaghetti alla chitarra in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of the pasta water and drain the rest. Set aside.
Step 2: Sauté the Garlic and Onion
In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the minced garlic and chopped onion, cooking for about 1 minute until fragrant and translucent, being careful not to burn them.
Step 3: Add Squid and Mussels
Add the squid rings and cleaned mussels to the skillet. Sauté for 3-4 minutes, stirring occasionally, until the mussels open and the squid tenderize.
Step 4: Deglaze with Wine
Pour in the white wine, scraping up any browned bits from the skillet. Allow it to simmer for 2-3 minutes until slightly reduced, which concentrates the flavors.
Step 5: Add Shrimp and Tomatoes
Add the shrimp and diced tomato to the skillet. Season with salt, pepper, and optional chili flakes. Cook for another 3-5 minutes, until the shrimp turn pink and the tomatoes soften.
Step 6: Combine Pasta and Sauce
Add the cooked spaghetti alla chitarra and reserved pasta water to the skillet. Toss well to combine, allowing the pasta to absorb the flavors of the seafood sauce.
Step 7: Finish with Parsley and Lemon Zest
Add the chopped parsley and lemon zest, stirring everything together gently. Drizzle the remaining olive oil over the pasta for added richness.
Step 8: Garnish and Serve
Serve immediately, garnished with additional parsley. Enjoy with crusty bread to soak up any leftover sauce.
Tips and Tricks
- Use Fresh Seafood: Fresh ingredients enhance the dish’s overall flavor, so if possible, try to get fresh mussels and shrimp.
- Avoid Overcooking Seafood: Seafood cooks quickly, so monitor it closely to prevent it from becoming rubbery.
- Deglaze Properly: Deglazing with white wine lifts the browned bits from the pan, infusing extra flavor into the sauce.
Serving Suggestions
- Side Dishes: Pair with a simple green salad and Italian bread for a balanced meal.
Wine Pairing
- Typical Wine: A crisp Italian Vermentino or Pinot Grigio pairs well, complementing the seafood’s delicate flavors.
- Bulgarian Wine: A Bulgarian Chardonnay with subtle minerality also makes an excellent pairing.
Nutritional Information (Per Serving)
- Calories: 560 kcal
- Protein: 30g
- Fat: 18g
- Carbohydrates: 65g
Dietary Modifications
- Gluten-Free: Substitute with gluten-free pasta for a gluten-free version.
- Dairy-Free: Naturally dairy-free.
About the Spaghetti alla Chitarra allo Scoglio
This classic Italian seafood pasta originates from coastal regions and is celebrated for using fresh, local seafood. The square-cut spaghetti alla chitarra, traditionally made using a wooden frame with fine metal strings, captures the sauce beautifully and adds a unique texture to the dish.
Cultural Context
Spaghetti allo Scoglio symbolizes Italy’s deep connection to the sea. This dish is a common sight in Italy’s seaside towns and represents the simplicity and purity of Italian cooking. A few fresh ingredients come together to create an extraordinary meal.
