Linguine allo Scoglio Recipe

Linguine allo Scoglio

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.




2 people

Preparation time

10 minutes

Cooking time

20 minutes


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

12 minutes.


Wash and cut cherry tomatoes into 4 wedges. Cut each prawn tail in

2 pieces.


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.