Home
Open Recipes

Lactose-Free Pasta allo Scoglio

Open recipes

Open recipes

Lactose-Free Pasta allo Scoglio

40 minutes total

  • Easy
  • Lactose-Free

Mediterranean cuisine is known for its seafood dishes that are both delicious and healthy. Today, we will present a lactose-free Seafood recipe that is perfect for seafood lovers: Lactose-free pasta allo scoglio, also known as Spaghetti allo Scoglio.

Collections

Collections

Open Recipes

The world is becoming more inclusive. Food should too. More Open Recipes coming soon.

Ingredients

Serves 4

320g (11,3 oz) Barilla® Spaghetti No. 5
400g Mussels
400g Clams
100g Calamari, sliced
4 Shrimp Tails
4 Prawns
4 Cuttlefish
150g Tomatoes, seeded and cut into strips
150ml White Wine
40ml extra-virgin olive oil
1 clove garlic
20g Parsley, chopped
1 Bunch Basil, roughly torn
to taste Salt and pepper
optional Chili Oil or Chili Flakes

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Here are the six easys steps for a delicious lactose-free seafood pasta recipe:

Step 2

Wash the mussels and clams well and remove any sand.

  • mussels
  • clams

Step 3

Sauté the garlic, parsley and basil in the oil.

  • garlic
  • parsley
  • basil
  • oil

Step 4

Add the mussels, clams and wine. Cover with a lid and allow the heat to open the shells. As they open, remove them from the pan. Remove about three-quarters of the shellfish from their shells and set aside in a bowl.

  • mussels
  • clams
  • wine

Step 5

Add the calamari, cuttlefish, prawns, shrimp tails and tomatoes. Sauté for 2 minutes, then add the previously set aside shellfish. Season with salt and pepper. The sauce should retain some of its liquidity.

  • calamari
  • cuttlefish
  • prawns
  • shrimp tails
  • tomatoes
  • salt
  • pepper

Step 6

Cook the pasta al dente in boiling salted water.

  • spaghetti

Passive cooking

Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.

Spaghetti No. 5

Since 1877 Barilla produces semolina pasta with the utmost attention to quality. Indeed, today as then, Barilla selects the best hard grains and carefully monitors all the stages of processing. Because it is only thanks to this care that a pasta is created with the ideal consistency, which best holds the baking and guarantees excellent results in all kinds of preparation.

  • Pack size 500g