Spaghetti allo Scoglio with Mussels, Clams, Shrimp & Squid

Ingredients (Serves 4)

For the pasta and seafood:

• 12 oz dry spaghetti

• 1 lb mussels, cleaned and scrubbed

• 1 lb clams, purged and rinsed

• 8 large shrimp or prawns, cleaned

• 8 oz squid, cleaned and sliced into rings

• 1/2 cup dry white wine

• 4 tbsp extra-virgin olive oil

• 2 garlic cloves, left whole

• 1 small fresh red chili pepper, optional

• 1 cup cherry tomatoes, halved

• A handful of fresh flat-leaf parsley, finely chopped

• Coarse salt, for the pasta water

• Fine salt, to taste

Preparation

1. Clean the seafood

1. Scrub the mussels well under cold running water and remove the hairy beard pulling it sideways. Discard any mussels with broken shells.

2. Ensure the clams have been purged of sand by soaking them in salted cold water for a few hours, then rinse them thoroughly.

3. Clean the squid, slice the body into rings, and keep the tentacles.

4. Peel and devein the shrimp, leaving the tails attached for presentation if desired.

2. Open the mussels and clams

1. Heat 1 tablespoon of extra-virgin olive oil and one whole garlic clove in a large pan over medium-high heat.

2. Add the mussels and clams to the pan.

3. Pour in half of the white wine and cover immediately with a tight-fitting lid.

4. Cook for about 3 to 5 minutes, shaking the pan occasionally, until all the shells have opened.

5. Take the pan off the heat. Discard any shells that did not open.

6. Filter the cooking liquid through a fine mesh strainer lined with paper towels to remove any residual sand. Set the liquid aside.

7. Shelled most of the mussels and clams, leaving a few whole in their shells for decorating the final plate.

3. Cook the squid and shrimp

1. In another large pan (big enough to hold the pasta later), heat the remaining extra-virgin olive oil, the second garlic clove, and the chili pepper if using.

2. Add the squid rings and tentacles. Sauté for about 2 minutes.

3. Add the shrimp and cook for another minute until they turn pink.

4. Pour in the remaining white wine and let the alcohol evaporate for 1 minute over high heat.

5. Add the halved cherry tomatoes and a small splash of the filtered seafood liquid. Cook for 3 to 4 minutes until the tomatoes soften. Remove the garlic clove.

4. Cook the spaghetti

1. Bring a large pot of water to a boil.

2. Add coarse salt, but use less than usual because the seafood liquid is naturally very salty.

3. Cook the spaghetti until it is very al dente (about 2 or 3 minutes before the package cooking time).

5. Combine everything

1. Drain the spaghetti and transfer it directly into the pan with the squid and shrimp.

2. Add the shelled and whole mussels and clams.

3. Pour in the remaining filtered seafood cooking liquid.

4. Toss and stir everything over medium-high heat for 2 minutes. The starch from the pasta will combine with the seafood juices to create a rich, silky sauce coating the spaghetti.

6. Finish and serve

1. Sprinkle generously with fresh chopped flat-leaf parsley.

2. Give it a final toss and drizzle with a little raw extra-virgin olive oil if desired.

3. Plate immediately, ensuring each serving gets a generous mix of all the seafood and whole shells on top.

Serving note

Spaghetti allo Scoglio is the ultimate Italian seafood pasta. It features an abundance of fresh marine flavors brought together by a savory, light sauce made from the natural juices of the shellfish. It tastes like summer by the sea and is perfect for a special dinner.

Potato Timballo with Ham, Mozzarella & Buttered Spinach

Ingredients (Serves 6)

For the potato timballo:

• 2.2 lb potatoes

• 2 large eggs

• 1/2 cup Parmigiano Reggiano, finely grated

• 1/2 cup breadcrumbs, plus more for the crust

• 4 oz cooked ham, diced or sliced

• 4 oz prosciutto crudo or thick-cut ham, chopped

• 8 oz mozzarella cheese, sliced and well-drained

• 3 tbsp unsalted butter, cut into small pieces

• Extra-virgin olive oil, as needed

• Salt and black pepper, to taste

For the buttered spinach side dish:

• 1 lb fresh spinach leaves, washed

• 2 tbsp unsalted butter

• 2 oz ham or prosciutto crudo, cut into thin strips

• A pinch of salt

• Optional: extra Parmigiano Reggiano for serving

Preparation

1. Boil and mash the potatoes

1. Boil the potatoes in a large pot of salted water with their skins on until completely tender.

2. Drain and let them cool just enough to handle, then peel them.

3. Pass the warm potatoes through a potato ricer into a large bowl.

2. Create the potato mixture

1. Let the mashed potatoes cool slightly so they don’t cook the eggs.

2. Add the eggs, grated Parmigiano Reggiano, and breadcrumbs.

3. Season with salt and black pepper to taste.

4. Mix thoroughly with a spoon or your hands until smooth and well combined. (If the mixture feels too sticky, you can grease your hands with a tiny bit of olive oil).

3. Assemble the timballo

1. Preheat the oven to 350°F.

2. Lightly grease a baking dish or cake pan with olive oil or butter, and dust the inside evenly with breadcrumbs.

3. Spread about half of the potato mixture over the bottom and up the sides of the dish to form a base layer.

4. Add a layer of cooked ham.

5. Add a generous layer of sliced mozzarella.

6. Add the chopped prosciutto crudo or thick-cut ham.

7. Cover everything with the remaining potato mixture, flattening the top gently with your hands or a spatula and sealing the edges well.

4. Bake the timballo

1. Dot the surface with small pieces of butter.

2. Sprinkle a thin, even layer of breadcrumbs over the top to ensure a golden, crunchy crust.

3. Bake at 350°F for about 30 minutes, or until the mozzarella inside has melted and the top is beautifully crisp and golden brown.

4. Remove from the oven and let it rest for 10 minutes before slicing. (This allows the timballo to firm up so it holds its shape perfectly when cut).

5. Prepare the buttered spinach

1. Bring a pot of water to a boil. Add the fresh spinach and cook for just a few seconds until wilted. Drain well, pressing out excess water.

2. In a small pan, cook the ham or prosciutto strips over medium heat until crisp, then set aside.

3. In another pan, melt the butter over medium-low heat. Add the drained spinach and a pinch of salt. Cook briefly for 2 minutes, tossing well so the spinach absorbs the rich butter.

4. Remove from heat and top with the crispy ham strips. (Add a sprinkle of Parmigiano Reggiano if you like).

6. Serve

1. Cut the potato timballo into thick slices or wedges.

2. Serve warm, accompanied by the flavorful buttered spinach and crispy ham on the side.

Serving note

This potato timballo is a rich, comforting, and family-style oven-baked dish. It transforms simple mashed potatoes into a festive centerpiece stuffed with gooey mozzarella and savory meats. Paired with the quick buttered spinach, it makes a complete and satisfying meal that everyone at the table will love.