Spaghetti allo Scoglio

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use store-bought dough instead of pizza dough, such as puff pastry — the main thing is that it should be elastic enough and rolled out thinly.

Ingredients

Spaghetti - 3.5 oz
Mussels - 3.5 oz
Shrimp - 4 pieces
Clams (Vongole) - 3.5 oz
Squid - 1.8 oz
Cuttlefish Eggs - 1.8 oz
Octopus - 1.8 oz
Marinated cherries - 3 pieces
Garlic - 1 clove
Pizza Flour - 7.1 oz
Fish Oil - 3 fl oz
Chicken Egg - 1 piece
Olive Oil - 1 tablespoon
Parsley - 2 stalks
Salt - to taste
Ground Black Pepper - to taste
Apple Wine - 3 fl oz

Step by Step guide

Step 1

Bring a large pot of water to a boil for cooking the pasta (2 liters is ideal, as it allows the pasta to move around in the pot and cook evenly), and add salt. Cook the spaghetti until al dente, which means it should have a slight bite to it. Typically, this takes about one to two minutes less than the time indicated on the package. However, it's best to taste it from time to time.

Step 2

In a heated skillet, pour in some olive oil and add finely chopped garlic. After lightly browning the garlic, add all the shellfish, one by one, after half a minute - the sliced squid rings, pieces of cuttlefish, and cooked octopus. Cut the shrimp in half crosswise, and halve the tomatoes - add them as well. After a minute, pour in the broth and wine, sprinkle with parsley, and season with pepper. Let the sauce simmer - it should reduce by half. Remove the shellfish so they don’t interfere. By this time, the spaghetti should be ready - drain it and toss it into the skillet with the seafood, mixing well. Let it simmer for another minute so the pasta can absorb the flavors of the sauce, then remove from heat.

Step 3

Meanwhile, dust a smooth surface with flour and roll out the dough using a rolling pin as thin as possible. You should end up with a round, elastic sheet that is about fifteen centimeters larger in diameter than the plate you will use to serve the spaghetti.

Step 4

In this very plate, arrange the pasta: for example, a mound of spaghetti mixed with seafood, and place shells around it. Beat an egg and use a brush to coat the edges of the plate with the egg — make sure to apply it generously so that the dough sticks properly later.

Step 5

Cover the plate of pasta with a thin sheet of dough, allowing it to lay loosely without being stretched. Run your hand along the edge of the plate to ensure the dough adheres to the sides, then quickly insert a long straw underneath the dough. Use the straw to inflate a high dome of dough, and then carefully remove it.

Step 6

Place the plate in the oven: first, preheat it to 300 degrees or to the maximum temperature your oven can reach, then turn it off to prevent air circulation and ensure the dough doesn't collapse. After a minute or two, when wrinkles appear on the dough — this means it has set — turn the oven back on and keep it for another three to five minutes, until a golden patina forms.

Step 7

Serve the spaghetti at the table under a dome, and only cut it just before eating: those few seconds after lifting the lid off the pasta, when a dense steam rises from the plate carrying the aroma of the warm sea, hold the true essence of the entire experience. You can achieve a similar effect by baking the plate in a parchment bag, but of course, it’s not nearly as visually appealing.