How to Make the Best Seafood Pasta: Linguine allo Scoglio
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- เผยแพร่เมื่อ 8 ก.ย. 2024
- Bridget shows Julia how to make an Italian classic, Linguine allo Scoglio.
Get the recipe for Linguine allo Scoglio: cooks.io/2UYahxC
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I used to watch ATK as a kid on PBS and recently wondered what it was up to so I TH-camd it! I’ve been hooked since. Love the updated style and Bridget & the other hosts are hilarious and so enjoyable to watch!!! Keep it up~~
As always, I love how you break down recipes so we understand how to get the same results. Perfect. Thanks ladies!
Man, I love watching these two. They are so funny without trying too hard.
It is so much fun to watch ATK now. You young ladies have done a great job with carrying on the show along with the gentlemen (we mustn't forget them). I gave 2 of your ATK 13 seasons cookbooks as gifts, and the recipients still tell me how much they love them. Great recipes. I am making this for my elderly Italian uncle. He will be in 7th heaven.
I've eaten a couple versions of this dish with spaghetti. With all that garlic and anchovies, this one looks like it's probably more flavorful than the ones I've had.
I love this show! I've tried many recipes and they've been great! Boy does this look good too! Thank you!
This was so good! That sauce was perfect!
Love these video recipes. Thanks
I learned to cook to perfection by watching these show.
As soon as I saw this on Create T.V. I ordered your cookbooks and my hubby loves this recipe.
I make one change and use 1 large can of whole can tomatoes because we are not a fan of the cherry tomatoes cooked skin.
Looks delicious
That is brilliant! I will be trying that very soon…I can hardly wait! Thank you.
Since I'm stuck at home alone this Christmas, I want to make something that I know only I would enjoy which is seafood pasta. This recipe is a top contender for what I would want. I'll check back in a couple of days to convey the results.
How was it?
@@patty-cf7jj I burned it. Way too much wine before cooking.
Outstanding
super helpful, I tried it and it was a blast. everyone loved it, and since I love to cook, this was a pleasant surprise for me too! Thank You
I grew up with this food my nonno and my nonna and my dad all loved to cook. You won’t find an Italian on earth with malnutrition.
The chef looks very classy and beautiful!
I love love LOVE this recipe! I will add it to the list of things to do in July!
I couldn't resist. I bought all of the ingredients last night... I'm making this today.
Absolutely perfect. Going to try this on Friday 👌🏼
I dig the new thumbnail style
Another awesome seafood recipe! I've seen you use anchovies twice now, why don't you use anchovy paste? I think it's easier to use, especially if you only need a little at a time.
That looks scrumptious 😋
Nice. Seafood is always a little expensive, but worth it.
Hello! I need this dish in my life! Love you so much!
Looks delish!
🍽🍷🍰
OK, Im ready ladies,😋
12 cloves?
Non ho parole!
Excellent ladies, thanks.
looks delicious. thank you. i will try this recipe.
Another WINNER. It may be this instead for Turkey for Thanksgiving. Nah, I'm making this tomorrow!
Looks great!....however, what about the SAND that comes out of the clams??? I've used little-necks before and they have TONS of sand.
Great job ladies😁👍🍻
My Med. training Chef back in the day would never put cheese with seafood, but I think now I would cover that knee deep in parm.
Cheese on linguine allo scoglio would probably stop my heart
Yep The Italians would have a heart attack. Cheese with seafood?😲
I don’t know. For some reason cheese still sounds with seafood sounds bizarre. Never had a tuna melt and never will.
@@kconrad5893 Gotta try lobster mac and cheese and white clam pizza. Shewt, even a Filet 'O Fish has a half slice of American cheese on it.😀
I want some of this soo much right now😏
Woah, it looks really good! Wish I could make it.
another perfect and elegant yet simple dish! surprising that the pasta doesnt overcook in that time. cant wait to make this! cheeeers
mmmmmmmmmmmmmmmmmmmmmmm..........if you don't like seafood and/or pasta, why would you even watch the vid to give it a 'thumb down'? For the rest of us, a home run!
I seafood, I click.
How many servings(average) could this yield? Thanks.
Thank you for the tips and tricks besides sharing recipes alone. Would you mind sharing on how to prepare squid ink pasta sauce. Had that in Italy a few years ago, cannot forget that taste.
I have to get that le crueset pot! 😍
Go for a Lodge....WAAAAAY cheaper and just as good.....I've had mine for years!
Loooooove it 😍!
That looked great. And easy.
Oh you beautiful people. Thank you, thank you, thank you.
Is there any way to get a copy of the recipe?
this does look better than the usual red seafood pasta.
Since I don’t really care for muscles I probably will substitute oysters and give that a try. But this recipe is off the charts. You guys did a great job thank you.
Yum+++!!!10 thank U!
You had me at 12 cloves of garlic
It looks so good 😊
I’ll make it this weekend but I always have a problem with the clam to clean it from sand
Can you do video for how to clean it please
cool video.thank you for sharing.
Why rinse (and "pat dry") anchovies?
Probably the oil and salt
I make this exact dish minus the pasta and it is amazing! I serve it with toasted ciabatta!
OK, just pick up that cooking pot and pour it into my mouth .... aughghghghgh ... linuine allo scoglio ..... aughghghghghgh.
Looking great 👍 Is this a $30 dish at home?
Jeff Ward Easily. It’s cheaper to order from a restaurant.
Yeah, $30.00 if you find some unusually cheap seafood.
You can easily feed 4 people with that mound of food. Far less expensive than dining out.
Trick to deveining shrimp. Grab the tail fins. Tweak to the left, tweak to the right, then twist clock and counterclock wise, and pull tail off with the stomach vein easily pulling out .... Then be able to finger pinch the tail end and push out through the shrimp shell. And deep fry the shrimp tail, shell, and head - it is chondroitin - and healthy (and crunchy) to eat.
John Lord
Crawfish yes, shrimps ?
Wow! Looks so Ono
Om def making this!!!!
looks yummy! can't wait to try. TIP. Be sure your shellfish are all closed before adding. At 3:27 I saw a clam opened ...uh.oh.
Well, make sure they're alive anyway. They can be open...as long as the close when you tap them, they're still alive.
What kind of white wine did you use chardonnay?
The recipe doesn't specify so I'm guessing that would probably work. I wouldn't use anything expensive but it should still be drinkable.
Any decent dry wine is fine, cheers
@steven Lamar Most likely *_not_* Chardonnay since so many are too oaky for cooking. I'm going to guess that a crisp, clean, dry Pinot Grigio was used here.
That dish is looking great and must be so delicious, but a am not a fan of the seafood you used except for the clams and shrimp.
Were the clams and mussels alive when they were put in the pan? 🥴😢
I don't know anyone I like enough to spend that much money on...
How about yourself
Mmmm nice
No tentacles? NO WAY!
I avoid the upper for the tentacles because they have the most texture and flavor! Whenever I get fried squid at a restaurant I ask for only tentacles - also a good way to get an extra-large portion. Bathe them in malt vinegar and it's time to eat.
Literally the best part
Garlic 💋🤫 Luv you Gals
Gimme some👍
According to this recipe the linguine was in the pot cooking for a total of 16 minutes. It should be mush after that much time.
I have heard that they open when they die.
Allo Scoglio sounds like something you would have treated at Johns Hopkins.
There are other languages in the world besides English...Mi dispiace per gli americani che devono soffrire attraverso copie di cibo italiano.
How is this different than ciopino
The differences are Ciopino has fish filets in it and is a heavy tomato based stew with no pasta in it.
why no tentacles???
Ecco ricette "spaghetti allo scoglio" preparate da due dei miei chef preferiti in Italia / Here are "spaghetti allo scoglio" recipes prepared by two of my favorite chefs in Italy:
>> Spaghetti allo Scoglio - ricetta facile! (Chef Manuel Saraceno): th-cam.com/video/fLOGuCaDrMM/w-d-xo.html
>> Spaghetti allo Scoglio (Chef Stefano Barbato): th-cam.com/video/z7ITYeVUwLQ/w-d-xo.html
So you don't care for this recipe? Is that what you're saying by trying to direct people away from here?
@@jamesjfisk4968, quite the contrary, I LOVE this recipe! It is absolutely second to none. People can decide for themselves whether to watch the other videos for comparison.
Come fai a dire che sta ricetta è decente, DODICI spicchi d'aglio? È folle
@@JamesCarneval, così? È una grandissima quantità di cibo. Ci aggiungerei anche più 😁😁😁!
@@alanvonau278 meno male che le ricette che hai linkato tu richiedono meno di uno spicchio a persona, almeno hai idea di cosa sia una ricetta autentica
Hello Ladies
why americans always put tons of garlic in italian recipes, maybe american garlic doesn't taste much? in this recipe 2-3 cloves roughly diced would be more than enough. And most important those linguine cooked overall for 17 minutes...Rip Linguine
Lmao 12 cloves of garlic would probably kill me on the spot,
Americans don't usually do that. This recipe apparently calls for a lot of garlic.
Why do Italians complain that Americans dont use enough garlic and also complain that Americans use too much garlic?
Foreigners sometimes assume that if they see an American do something in an internet video, then all other Americans must do the same thing.
@@joeymama4666 NEVER have I ever heard anyone complain that Americans use too little garlic in Italian recipes, ever
The garlic cooked for a long time so it would have become quite mild. Also, the linguine would only have overcooked if there was too much liquid. But I am sure this recipe could be improved. I would take out all of the seafood for a start and the anchovies, yuk.
Tried it last night. 👎 Way too expensive for the seafood to waste it on a bland dish like this - AND too much prep time for the result! The method and sequence used develops virtually no flavors from the seafood. I won't make it again. Better to spend time on the frutti di mare, pasta pescatore, perhaps a tasty shrimp scampi, mussels marinara, linguine with clam sauce, OR - better yet for taste - a paella, jambalaya, or etouffee.
I always think octopus when i order calamari.
I think octopus in Italian is polpo.
That’s some overcooked pasta.
Why do they leave the clam and muscle shells in the dish?? Why not leave them out.
1) mussel. 2) presentation.
people like the look. i personally don't like them just like when people leave that tail piece of shrimp.
The pasta is overcooked. Fail.
That's not the head of the squid
I don’t really get why this is not fruitti do mare, my favorite dish in Italian restaurants. Same ingredients for the most part, except for the omitted scallops. www.epicurious.com/recipes/food/views/linguine-ai-frutti-di-mare-238646
Frutti di mare- Siri keeps changing it.
All you need is a couple cloves of garlic, WHOLE and taken away of the pan when golden. And also, you’re supposed to use a pan, not a pot.
Sounds good other than all the micro plastic in sea food; especially filter feeders. It is just not safe anymore.
It's in your water and in your air. You're already ingesting it.
Sorry, can’t stand that seafood. My brother would love it. My husband is allergic to all seafood and many other foods. Still gave it a thumbs up, since you are good cooks.
I love ATK so much better without Christopher Kimball!
Too much garlic and, really? Cooking the parsley? Anchovies? Ew no, it gets worse every minute
Anchovies = Italian MSG
@@joeymama4666 yeah but not in this dish mama
Do you Italians have anything else better to do than complain about online recipes?
@@JamesCarneval
Why not in this dish?
@@calebangell77 sweetheart everyone does it with any recipe they know with some degree of accuracy, just read the comments in any other cooking video, besides you wasting your precious time to tell me off is just as redundant