Spaghetti allo scoglio in Riva Trigoso, the recipe

Spaghetti allo scoglio in Riva Trigoso, the recipe: Spaghetti allo scoglio in Riva Trigoso, the recipe. The plate of spaghetti allo scoglio sits in front of me with that unmistakable coastal aroma that immediately brings the sea to mind, and this spaghetti allo scoglio moment feels like a direct connection to the Ligurian shoreline. The first forkful mixes pasta, shellfish, and sea juices in a way that defines the essence of coastal Italian cooking. I am in Riva Trigoso, Sestri Levante, Liguria, Italy, a place where fishing traditions still influence everyday cuisine and where dishes like spaghetti allo scoglio are more than just a menu item. The atmosphere here is simple, grounded, and tied to the rhythm of the sea. This plate comes from the restaurant pizzeria U Cantu, where seafood pasta is prepared in a straightforward and honest way. The spaghetti allo scoglio served here reflects that approach, focusing on freshness rather than complexity. If you are visiting the Italian Riviera and wondering what makes spaghetti allo scoglio in Liguria so special, the answer often lies in the balance between sea flavors and simple preparation. It is one of those dishes that appears frequently in coastal food stories, just like the seafood linguine featured in another article on this site. A small detail worth noting is that “spaghetti allo scoglio” originally referred to seafood cooked “on the rocks,” a poetic reference to coastal fishing traditions before becoming a staple of Italian seaside cuisine. The spaghetti allo scoglio keeps coming back in my thoughts as I observe the plate, almost like a culinary echo of the sea itself. Ingredients – 400 g spaghetti; – 500 g mussels; – 500 g clams; – 300 g calamari; – 200 g shrimp; – 2 cloves garlic; – 200 g cherry tomatoes; – extra virgin olive oil; – white wine; – parsley; – salt; – pepper; – chili pepper (optional). Preparation The clams are left in salted water to purge, while the mussels are thoroughly cleaned. In a pan, the mollusks are opened with garlic and white wine, reserving the strained liquid. In another pan, prepare the sauce with calamari, cherry tomatoes,...