Seafood Sauce Cooking Recipe – Carrettiera Sauce (Version 1) Cooking Recipe

Seafood Sauce Cooking Recipe – Scoglio Recipe

Scoglio literally means pasta “of the rocks.” It is also known as “pirate’s” or “buccaneer’s” sauce. The key is to include a minimum of four different seafoods. Pasta al scoglio can be prepared either rosse (red, with tomato) or bianche (white, without tomato).

Serves 4

  • Preparation time: 40 minutes
  • Soaking time: 1 hour
  • Cooking time: 10 minutes + pasta cooking time


  • 10 oz. (400 g) clams (tellins/cockles/razor clams)
  • 10 oz. (400 g) mussels
  • 4 squid
  • 4 langoustines
  • 3 cloves garlic
  • 1 shallot
  • 1 chili
  • 2 ½ cups (¾ lb./400 g) ripe cherry tomatoes
  • 6 tablespoons (90 ml) olive oil
  • 6 tablespoons (90 ml) white wine
  • 1 tablespoon tomato paste
  • 2 tablespoons chopped parsley
  • Salt

Seafood Sauce Cooking Recipe 1

Cooking Method

To serve with 1 lb. (500 g) spaghetti, spaghettini, paccheri, or linguine.

  • Put the clams in a bowl of cold salted water for 1 hour.
  • Stir from time to time to make the sand sink to the bottom. Clean the mussels and rinse with large amounts of water. Cut up the squid.
  • Crush the garlic cloves separately. Chop the shallot. Finely chop the chili. Cut the tomatoes in two.
  • Heat 1 tablespoon of the olive oil in a skillet and let the mussels cook with one of the crushed cloves of garlic and 2 tablespoons of the white wine over a high heat (1).
  • When the shellfish have completely opened, keep them warm, and strain the cooking juices (2). Repeat the same process for the clams.
  • In the skillet, heat 1 tablespoon of olive oil, and quickly fry the squid with the remaining garlic. Deglaze with 2 tablespoons of white wine.
  • In another skillet, brown the langoustines with 1 tablespoon of olive oil (3).
  • Remove the langoustines and keep warm. In the same pan, soften the shallot and chili with 2 tablespoons olive oil.
  • Add the tomatoes (4) and the tomato paste diluted with 2 tablespoons of water and let cook for a few minutes.
  • Cook the pasta very al dente and reserve some of the cooking water. Add the pasta to the pan with the tomato sauce. Add the strained shellfish cooking juices, the mussels and clams, and a little of the reserved pasta cooking water.
  • Cook for 2 minutes. Add the langoustines and the squid and mix. Sprinkle with chopped parsley and serve very hot.

Carrettiera Sauce (Version 1) Cooking Recipe

This recipe is the version by Ada Boni (author of the Talismano della Felicita or “The Talisman of Happiness”), a renowned Italian cookery reference book, first published in 1929.

Serves 4

  • Preparation time: 10 minutes
  • Cooking time: 10 minutes + pasta cooking time


  • 6 oz. (180 g) pancetta
  • Scant ½ cup (100 ml) olive oil
  • ½ cup (3 ½ oz./100 g) grated pecorino cheese
  • Chopped parsley
  • Salt,
  • pepper

Seafood Sauce Cooking Recipe 2

Seafood Sauce Cooking Recipe 3

Cooking Method

To serve with 1 lb. (500 g) spaghetti, spaghettini, or vermicelli.

  • Cut the pancetta into matchsticks and fry in a skillet with the olive oil until golden brown (1).
  • Cook the pasta al dente, drain, and reheat in the skillet with the pancetta; add the pecorino.
  • Season with very little salt and pepper to taste (2).
  • Sprinkle with the chopped parsley and serve immediately.

Did you know?

  • Carrettiera sauce is named for the “cart-drivers,” who formerly carried goods and people across the country, and who would no doubt have appreciated this simple, tasty dish at the end of a long day.

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