- Home
- Recipes
- Fish and seafood
- Sugo scoglio
Sugo scoglio
Published: August 10, 2017 at 10:00 AM
Save recipe
Serves 2
Easy
Total time: 45 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Check out this recipe for the Italian classic, Sugo scoglio – mixed seafood with cavatelli pasta – taken from Sugo Pasta Kitchen, Altrincham. This recipe is quick, easy and packed with flavour
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
We are obsessed with making Italian food exciting again. Drawing on our southern Italian roots and our own creativity, we put our heart and soul into every dish we serve in the restaurant. Our sugo scoglio (mixed seafood with cavatelli pasta) is a perfect example of us taking a traditional southern Italian staple and making it our own.”
Alex De Martiis, co-owner, sugopastakitchen.co.uk
Ingredients
Nutrition
-
160g dried cavatelli pasta
-
3 tbsp extra-virgin olive oil
-
3 cloves garlic
-
a thumb-sized piece ginger
finely chopped
-
1 tsp dried chilli flakes
-
8 raw, shell-on tiger prawns
-
100g baby plum tomatoes
halved
-
150ml dry white wine
-
16 mussels
-
2 baby squid
cut into rings
-
10g butter
-
1/2 lemon
juiced
-
chopped to make 1 tbsp flat-leaf parsley
Fish stock
-
400g (see cook's notes) fish bones
-
2 carrots
roughly chopped
-
2 sticks celery
roughly chopped
-
1 onion
roughly chopped
-
2 tsp fennel seeds
-
stalks from a large bunch flat-leaf parsley
-
2 red chillies
Nutrition: per serving
- kcal759
- fat29.1g
- saturates6.3g
- carbs61.5g
- sugars4.5g
- fibre5.7g
- protein46.6g
- salt1.6g
Ad
Method
-
step 1
To make the fish stock, add all of the ingredients to a large pan with 1 litre of cold water and bring to the boil.
-
step 2
Turn the heat down and gently simmer for 20 minutes. Strain through a fine sieve.
-
step 3
Bring a large pan of salted water to the boil and cook the cavatelli following packet instructions until it is al dente. Drain.
-
step 4
Heat the olive oil in a large frying pan over a medium heat and fry the garlic and ginger for 2 minutes.
-
step 5
Add the chilli flakes and tiger prawns and fry for another minute. Add the tomatoes and season well.
-
step 6
Add the white wine, bubble until reduced by half, then add 1-2 ladlefuls of the fish stock (freeze the rest) and the mussels and simmer for 2 minutes.
-
step 7
Once the mussels have opened (discard any that don’t open), add the squid to the pan and cook for 1 minute.
-
step 8
Add the cavatelli to the pan along with the butter and stir well.
-
step 9
Finish with the lemon juice and scatter with chopped parsley. Eat with a spoon.
Sugo Pasta Kitchen uses halibut bones, but you can also use sole, turbot, gurnard and cod. Just avoid using any oily fish bones.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue