Paccheri allo Scoglio (Mixed Seafood)

30 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound of paccheri (or spaghetti)
  • 2430 Manila clams (and/or mussels), well scrubbed
  • 812 prawns or shrimp, cleaned, head on
  • 1/2 pound fresh squid (calamari), thinly sliced
  • 4 garlic cloves, thinly sliced
  • 2 cups cherry tomatoes, halved
  • 1/4 Italian parsley, chopped
  • 1/4 cup extra virgin olive oil
  • Salt, to taste
  • Ground black pepper, to taste
  • Pinch of peperoncino (red pepper flakes)

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  1. In a large skillet, heat the olive oil and sauté the garlic until golden brown. Add a pinch of red pepper flakes and then the clams, mussels, prawns, squid and tomatoes. Sprinkle with salt and cover for about 4-6 minutes, until the clams have opened. Sprinkle with chopped parsley.
  2. In the meantime, bring a large pot of salted water to a boil. Cook the pasta until al dente, drain it, and transfer to the pan and sauté for a few minutes.
  3. Transfer the pasta to a serving dish and top with more seafood. Sprinkle with more chopped parsley and drizzle with olive oil. Serve immediately.

Ed's Review

Back in old Napoli, where pasta was perfected, and where pizza was invented, and where "Love is king... Here's what they say:" (As sung best by Dean Martin...)

When the moon hits your eye like a big-a pizza pie
That's amore
When the world seems to shine like you've had too much wine
That's amore

When the stars make you drool just like a pasta fazool
That's amore
When you dance down the street with a cloud at your feet
You're in love
When you walk in a dream but you know you're not
Dreaming signore
Scusa me, but you see, back in old Napoli
That's amore

Almost all restaurants that serve fish in Italy, a country with about 5,000 miles of coastline, serve a version of pasta allo scoglio. It usually contains any variation of shellfish, depending on local waters and the season, but clams, mussels, shrimp and/or squid are typical.

Today's recipe is brought to you directly from old Napoli via 7th Ave in NYC at Rafele, where chef Raffaele Ronca serves up his delicious version of  paccheri allo scoglio. Now that's amore!

Buon Appetito!
Ed Garrubbo

8 thoughts on “Paccheri allo Scoglio (Mixed Seafood)”

  1. I really enjoy the restaurant, so I am looking forward to trying the recipe – but even if the meal comes our well, it will not stop me from going to Rafele

  2. Please bring the water to a boil first. The pasta and fish usually will take the same amount of time to cook. that way while you cook the pasta the fish won’t over cook.


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