Source: Carlton Food Network
Show Name: Aldo & Friends
Recipe Archive: http://uk-recipes.com/

34 recipes from this show now online.

*** This recipe has UK ingredients and UK measurements ***

Spaghetti Scoglio

Recipe By :
Serving Size : 8
Categories : Aldo & Friends New


175 g mussels,(6oz)
175 g small clams,(6oz)
350 g spaghetti,(12oz)
10 ml extra virgin olive oil,(2 tsp)
25 g butter,(1oz)
1 small red onion,peeled and finely chopped
2 garlic cloves,peeled and crushed
1 small fresh red chilli,seeded and finely chopped
2 bay leaves
4 cooked Mediterranean prawns in shell
4 cooked crab claws in shell,thawed if frozen
15 ml brandy,(1 Tbsp)
50 ml dry white wine,(2fl oz)
50 ml fish stock,(2fl oz)
30 ml chopped fresh flat-leaf parsley,(2 Tbsp)
15 ml chopped fresh dill,(1 Tbsp)
4 fresh sage leaves,finely chopped
salt and freshly ground black pepper

Scrub the mussels and clams, scraping off any barnacles and pulling off
the beards. Discard any mussels and clams that remain open when tapped on
a hard surface. Set aside until required. Bring a large pan of salted
water to the boil. Add the spaghetti and cook for 7 minutes, or according
to the directions on the packet. Heat the olive oil and butter in a large
frying pan. Add the red onion and saute for 2-3 minutes until just soft.
Stir in the garlic, chilli, bay leaves and all the shellfish. Cook for 1
minute. Quickly add the brandy and ignite to flambe. Once the flames have
died down, add the wine and stock. Cover the pan and cook for 3 minutes
until the mussels and clams have opened. Stir in the chopped herbs and
season to taste with salt and freshly milled black pepper. Drain the
pasta, then either mix it into the shellfish sauce, or divide the
spaghetti among the serving plates or bowls, piling it in a tall mound in
the centre, and spoon over the shellfish sauce.

Serve immediately, with more freshly ground black pepper.

James Lanka

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