Spaghetti allo scoglio

By | 11/03/2017

Today Stefano thought me and Pedro how to cook spaghetti alla scoglio Roma style.

Ingredients (3 persons):

  • 500 gr spaghetti (we used spaghetti with nera di sepia (inkfish ink) on my special request, Stefano thinks linguini works better)
  • 1 kg of Vongole (clean)
  • 1 ink-fish, cleaned, cut in small rings for pasta
  • 3 king prawns
  • 10-12 small cherry tomatoes
  • garlic
  • spicy pepperoncini
  • olive oil
  • salt


  1. Put the vongole in a large pan with lid, add a little bit of water on the bottom. Close the lid, and cook at middle temperature until all the shells open


  2. In the meantime, cut the garlic in small pieces, add some pepperoncini, bring olive oil in a pan to frying temperature, add garlic and peppers and stir until olive oil captures the taste. Then add halved cherry tomatoes. Let them cook for a bit, then press them with a wooden spoon to make them give the water out.


  3. Add the ink-fish, and let it slowly cook until it is almost done (it is important not to overcook ink-fish as it would make it very chewy)


  4. Add the king prawns, and close the top of the pan, so that they will be vapor-cooked

    Close the lid for vapor cooking the added king-prawns


  5. Filter the Vongole, but keep a little bit of the water (to be used later in the sauce)


  6. Bring ample salted water to hard boil. Add spaghetti, push with spoon to fit into the pan without breaking. This one was 5-7 minute pasta, we used 5 minutes since it will be further cooked in the sauce.
  7. Filter the spaghetti. Using the same pan used for spaghetti, add layers of pasta and sauce on top of each other (so that they are mixed well)


  8. Serve while it is hot, and enjoy  with a good white wine 🙂

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