Spaghetti allo skol'o
2 servings
20 minutes
Spaghetti allo scoglio is a dish that embodies the richness of Italian seafood cuisine. Its name translates to 'spaghetti with seafood', and it truly conveys the depth of seafood flavors. Based on Mediterranean traditions, this dish includes tender shellfish, squid, cuttlefish, and octopus that impart a rich taste to the sauce made from white wine, fish broth, and aromatic spices. A unique feature of the recipe is baking under a dome of dough that retains heat and the richness of the sea aroma until served. When cutting the dough, a cloud of fragrant steam envelops the guest, immersing them in the atmosphere of the Italian seaside. Spaghetti allo scoglio is not just a dish but a gastronomic journey highlighting the elegance and complexity of Italian cuisine.
1
To cook pasta, boil as much water as possible (2 liters is ideal, so the pasta will rotate in the pot and cook evenly), and add salt. Cook spaghetti al dente, meaning firm to the bite. Usually, they reach this state one to two minutes less than the time indicated on the package. But it's better to taste occasionally.
- Spaghetti: 100 g
- Salt: to taste
2
Pour olive oil into a heated pan and add finely chopped garlic. After lightly frying it, add all the shellfish, then in order, the sliced squid, pieces of cuttlefish, and boiled octopus after half a minute. Cut the shrimp in half across, and the tomatoes in half - and add them too. After a minute, pour in the broth and wine, sprinkle with parsley, and add pepper. Let the sauce simmer - it should reduce by half. Remove the shellfish so they don't interfere. By this time, the spaghetti will be ready - dump them into the pan with the seafood, mix, let it simmer for another minute for the pasta to absorb the sauce flavors - and remove from heat.
- Olive oil: 1 tablespoon
- Garlic: 1 clove
- Venus shells (vongole): 100 g
- Mussels: 100 g
- Squid: 50 g
- Cuttlefish: 50 g
- Octopus: 50 g
- Shrimps: 4 pieces
- Cherry tomatoes: 3 pieces
- Fish broth: 100 ml
- White wine: 100 ml
- Parsley: 2 stems
- Ground black pepper: to taste
3
Meanwhile, dust a smooth surface with flour and roll out the dough as thin as possible. You should get a round, elastic sheet about fifteen centimeters larger in diameter than the plate you will serve the spaghetti on.
- Pizza dough: 200 g
4
Place pasta in this plate: for example, a mound of spaghetti mixed with seafood, and around it - shells. Beat an egg and brush the edges of the plate with it generously so that the dough sticks well.
- Chicken egg: 1 piece
5
Cover the plate with pasta with a thin layer of dough, ensuring it is not stretched but lies freely. Run your hand along the edge of the plate to ensure the dough sticks to the sides, then quickly insert a long straw underneath. Inflate a high dome of dough through it and carefully remove it.
6
Place the plate in the oven: first, preheat it to 300 degrees or the maximum your oven reaches, then turn it off to prevent air circulation and the dough from collapsing. After a minute or two, when wrinkles appear on the dough, it means it has set; turn the oven on and keep it for another three to five minutes until a golden crust forms.
7
Serving spaghetti under a dome and cutting it only just before eating: those few seconds after lifting the cover when dense steam with the aroma of warm sea rises from the plate, hold the great meaning of the whole story. The same effect can be achieved by baking the plate in a parchment bag, but it is certainly not as beautiful.