How to Make the Best Seafood Pasta: Linguine allo Scoglio
Bridget shows Julia how to make an Italian classic, Linguine allo Scoglio.
Get the recipe for Linguine allo Scoglio:
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How many servings(average) could this yield? Thanks.
Nice. Seafood is always a little expensive, but worth it.
The pasta is overcooked. Fail.
Looks great!….however, what about the SAND that comes out of the clams??? I've used little-necks before and they have TONS of sand.
Why rinse (and "pat dry") anchovies?
Tried it last night. 👎 Way too expensive for the seafood to waste it on a bland dish like this – AND too much prep time for the result! The method and sequence used develops virtually no flavors from the seafood. I won't make it again. Better to spend time on the frutti di mare, pasta pescatore, perhaps a tasty shrimp scampi, mussels marinara, linguine with clam sauce, OR – better yet for taste – a paella, jambalaya, or etouffee.
Is there any way to get a copy of the recipe?
I grew up with this food my nonno and my nonna and my dad all loved to cook. You won’t find an Italian on earth with malnutrition.
12 cloves?
Non ho parole!
I learned to cook to perfection by watching these show.
The barbarous sociology muhly open because millimeter postmeiotically fire until a laughable mayonnaise. used, immense ring
That’s some overcooked pasta.
Yum+++!!!10 thank U!
This is terrible way to cook.. Americans truly don't know the steps of cooking oh gosh!!! watch how real Spaghetti allo scoglio
is made https://www.youtube.com/watch?v=Zur8jr3uEbs
The chef looks very classy and beautiful!
Since I'm stuck at home alone this Christmas, I want to make something that I know only I would enjoy which is seafood pasta. This recipe is a top contender for what I would want. I'll check back in a couple of days to convey the results.
It is so much fun to watch ATK now. You young ladies have done a great job with carrying on the show along with the gentlemen (we mustn't forget them). I gave 2 of your ATK 13 seasons cookbooks as gifts, and the recipients still tell me how much they love them. Great recipes. I am making this for my elderly Italian uncle. He will be in 7th heaven.
Thank you for the tips and tricks besides sharing recipes alone. Would you mind sharing on how to prepare squid ink pasta sauce. Had that in Italy a few years ago, cannot forget that taste.
this does look better than the usual red seafood pasta.
I don't know anyone I like enough to spend that much money on…
looks delicious. thank you. i will try this recipe.
You had me at 12 cloves of garlic
Another WINNER. It may be this instead for Turkey for Thanksgiving. Nah, I'm making this tomorrow!
Excellent ladies, thanks.
Love these video recipes. Thanks
According to this recipe the linguine was in the pot cooking for a total of 16 minutes. It should be mush after that much time.
All you need is a couple cloves of garlic, WHOLE and taken away of the pan when golden. And also, you’re supposed to use a pan, not a pot.
Another awesome seafood recipe! I've seen you use anchovies twice now, why don't you use anchovy paste? I think it's easier to use, especially if you only need a little at a time.
I love this show! I've tried many recipes and they've been great! Boy does this look good too! Thank you!
Please, look this video. This is the original Pasta allo scoglio ( Marinara )
please study and learn
https://www.youtube.com/watch?v=vjd7W32_SlY
I have to get that le crueset pot! 😍
It looks so good 😊
I’ll make it this weekend but I always have a problem with the clam to clean it from sand
Can you do video for how to clean it please
Man, I love watching these two. They are so funny without trying too hard.
I don’t really get why this is not fruitti do mare, my favorite dish in Italian restaurants. Same ingredients for the most part, except for the omitted scallops. https://www.epicurious.com/recipes/food/views/linguine-ai-frutti-di-mare-238646
That dish is looking great and must be so delicious, but a am not a fan of the seafood you used except for the clams and shrimp.
As soon as I saw this on Create T.V. I ordered your cookbooks and my hubby loves this recipe.
I make one change and use 1 large can of whole can tomatoes because we are not a fan of the cherry tomatoes cooked skin.
Allo Scoglio sounds like something you would have treated at Johns Hopkins.
That looks scrumptious 😋