Spaghetti allo scoglio is a classic first course of fish famous throughout Italy. It is obviously pasta (because linguine is also used for example) accompanied by a tasty seafood sauce, made with mussels, clams, shrimp or scampi, calamari or octopus. It is often enriched with cherry tomatoes and is slightly spicy. Today we prepare it together and it will be a delight you will see. #spaghetti #fish #spaghettialloscoglio Subscribe to the channel by clicking here ➡️https://bit.ly/2wMnse9 GO TO THE BLOG FOR THE WRITTEN RECIPE. YOU WILL FIND ALL THE DOSES AND INGREDIENTS AND ABOVE ALL FURTHER ADVICE;) - ... It seems like I'm describing a work of art, probably because I classified it as such. Well, great challenge. I wanted to try to make a pasta as good as that, and after various research, photographic investigations (because I had also taken photos and videos to remember it) it came out like that. I was pleasantly shocked because it takes me a long time to get the result I have in mind. This time on the first try: tomorrow it snows. That cream that I noticed when I tasted it I also recognized in the dish made, just as I recognized the balance, the softness of the fish. Bomb: too happy. Spaghetti allo scoglio is usually prepared with mussels and clams (a must), scampi and calamari. However, I remember that in that pasta there were no traces of scampi but their place had been occupied by some splendid and tasty prawns. Maybe a few slices of calamari but above all octopus, and obviously I chose precisely these types of fish. In any case, if for example you can't find the octopus, replace them with the same amount of calamari. Same thing for the scampi: if you prefer them, choose them instead of the shrimp, and they too must be treated in the same way, so bisque, etc. Actually, speaking of bisque, you know that you are practically obliged to make it, right? It is a sort of very tasty broth that serves to give the true flavor of shrimp to dishes and even spaghetti allo scoglio is no exception. I know that many people don't make it but only out of laziness or because they don't know the secret. It makes a difference, you'll see, and this is probably also an element that makes this scoglio so special. The important thing is to buy shrimp with the head because it is in the head that all the flavor of the shrimp is concentrated. The tail is good, but above all for its meatiness but the flavor is much more delicate. The mussels and clams, once they open, will release their water which will also give a divine flavor to your spaghetti. This is already a more common practice but in any case some people throw away the water from mussels and clams when they prepare spaghetti allo scoglio because they are afraid of the sand it may contain. But it doesn't matter: just filter it and if you want to be even more sure, just sift it not only with a strainer on which you have placed a gauze or a linen cloth that will sift it better. Last two fish: octopus and calamari. I prefer to cut calamari into strips rather than rings which I find more practical to eat with pasta. I cut octopus into pieces because otherwise they would be too big. A great tip: to have a superior softness for these two molluscs, do not overcook them but only put them in the pan when there are 6 minutes of cooking left for the octopus and 3 minutes for the calamari (but this rule must be maintained for all other seafood). Also frozen if you can because the ice will break the fiber of the molluscs and will make them softer when cooked. Garlic, oil, cherry tomatoes, parsley and a pinch of chili pepper, al dente spaghetti, the inevitable broths (mussel and clam water and bisque) and the fish cooked in the right way. You will taste how good it is. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - • BLOG: https://www.davidezambelli.com • INSTAGRAM: @davide_zamby • FACEBOOK: Davide Zambelli • TIK TOK: @davide_zambelli