Vermicelli allo scoglio is a tasty seafood first course typical of Italian cuisine. The pasta is dressed with a delicious sauce made with mussels, clams, fresh lobster meat, scampi, prawns, ripe tomatoes, onion, basil, and white wine. It is all enriched with extra virgin olive oil, salt, and chili pepper for an authentic and spicy flavor.
Clean the different types of seafood: rinse the shells and soak them in salted water so they lose any sand trapped between the valves; rinse the crustaceans and do not shell them
Open the mussels and clams by placing them over heat with the white wine and as they open, separate the mollusks from the shell (leave some whole for garnish); at the end of the operation, strain and set aside the liquid left at the bottom of the pan
In a large pan, soften a fine chop of onion in a few tablespoons of oil; then add the tomatoes, which you have peeled by dipping them in boiling water, removed the seeds, and coarsely chopped
Cook the scampi and prawns in the sauce and after a few minutes, also add the sliced lobster meat
Moisten with the cooking liquid from the clams and mussels, adjust the salt, and season with chili pepper
After 10 minutes, add the mollusks to the sauce and let them flavor before turning off the heat
Meanwhile, boil the vermicelli; drain them well al dente and toss them, mixing carefully with the sauce along with a sprinkle of chopped basil
Pan
Casserole
Colander
Italia
| Energy (kcal) | 121 |
| Carbohydrates (g) | 11.67 |
| of which Sugars (g) | 2.33 |
| Fat (g) | 3.38 |
| of which Saturates (g) | 0.13 |
| Protein (g) | 11 |
| Fiber (g) | 0.56 |
| Sale (g) | 0.06 |
