Native to Southern Italy, this dish’s name translates to “linguine with stones” and refers to a clever cooking technique historically employed by fishermen. Before cooking the dish, they would add scogli or small seashore rocks to a pot loaded with live shellfish. By shaking the pot, the stones would help detach the mollusks from the shells, making them easier to eat.
This dish is common throughout Italy, but it is most closely connected with the coastal South. At Eataly, we use Linguine di Gragnano, the famous bronze die extruded pasta from Campania whose texture makes every bite taste like a trip through Southern Italy. Though there are as many recipes for this dish as there are villages in Italy, we’re showcasing a tomato-based version with mussels, clams, prawns, and cherry tomatoes that add just a touch of sweetness. The secret ingredient? Always include the shells when serving — they enhance the fresh, briny flavors of the sea.
8.5 oz linguine
1/2 lb mussels
1/2 lb manila clams
6 prawn tails
1 garlic glove
1 glass white wine
1/4 tsp chili flakes
2 teaspoon parlsey
3 Tbsp extra virgin olive oil
1/2 lb cherry tomatoes
Bring a large pot of salted water to boil. Add linguine and cook for
Wash and cut cherry tomatoes into 4 wedges. Cut each prawn tail in
Heat 2 Tbsp of extra virgin olive oil in a sauté pan, add garlic clove
for about 30 seconds (or until fragrant), and remove.
Add mussels and clams to sauté pan, deglazing with the glass of white
wine and 1 ladle of pasta water. Cook for about 1 minute, then add
chili flakes, cherry tomatoes, and prawn tails and cook for another
minute. Taste sauce and add salt if necessary.
Add cooked linguine and a ladle of pasta water, mixing for 1 minute.
Add parsley and 1 Tbsp of extra virgin olive oil and mix. Divide into
2 plates and serve immediately.
Find all the ingredients you need to make Linguine allo Scoglio at your local Eataly, or shop online to get it shipped nationwide.