Grande cucina al Ristorante Continental di Lignano Pineta Spaghetti allo scoglio

Good morning gentlemen, welcome to Continental, which is more than a restaurant, it's a manicomio. The head of the cows is there, you'll see him later on the way out. Today we're going to show you how we make spaghetti allo scoglio. The ingredients are a fresh scampi, fresh mussels, fresh clams, and shellfish tails. We're going to proceed in order. Can I interrupt you for a moment? Yes. Do you know that there's a portion and a half to make? Yes, no problem. Good gentlemen, thank you. So, pan, cloves of minced garlic, olive oil, the good one, obviously. This is the quantity, roughly. And then we're going to put in our ingredients. Everything on the fire. A pinch of salt, not too much, because seafood already has its flavor. And pepper, this is a little more abundant, because, in short, it's not necessary. Just a moment. The mussels and clams are opening. Here we have our handcrafted wood. Let's see. It's good, they're a little burnt, but they'll adapt well to use. But it doesn't seem like a special pan. What material is this pan? This is aluminum. It's the best heat conductor, which spreads heat in all directions, and cooks perfectly in every corner of the pan. They're the best. Better than steel pans, which are not used well. They stick. These, on the other hand, are pressed very well. Here, naturally, when we start to see that the mussels and clams are opening, we add the next white wine, which we, for obvious reasons, bring in a box, a carton. We don't have to do it with a stick, but it's good. Obviously, be careful not to burn the mussels, as I do. But you can see that with white wine, mussels and clams open better. Let's see. A pinch of ground pepper. A pinch, or the mussels will burn. And let it cook for a few minutes. Let the wine evaporate, basically. Let's add some fresh parsley, chopped, and let's wait a few minutes for the mussels to open well. And, of course, let's cook the clam, which is, let's say, the fish that takes a few minutes to cook, compared to the others. Once this is done, let's add some good tomato sauce, which I, of course, have already prepared. Yes, but I'm right, I can't do it all at once. And let's move on to add it to our preparation. Let's let everything heat up well, turning it inside the shell, so that it can be flavoured. And now I'm going to put on a apron, because if I don't, I'll get my jacket dirty. Just a moment, please. Here you go. The apron is not one of the best you can have, but if you're in a convent, this is a must. We have to keep this. So, the preparation here is for a portion and a half. I'm going to add a generous amount. I have some spaghetti already cooked, but I'm right, otherwise it would take days to prepare for the people who are watching us. And, of course, heating them up for a few seconds, because if not, they'll overcook. Let's add everything to the preparation. Let's adjust it for a moment with some olive oil. Let's add some more parsley. Let's toss everything together. Obviously, if there's any excess liquid, let's hope it dries up. Obviously, if you put it on the fire, it dries up. Here we go. The preparation is basically finished. I'm going to remove the shell to add it on top of the spaghetti. And let's plate it. Here you go. There's a preparation and a half, basically. A portion and a half. So, a bit more spaghetti here, a bit less there. As you can see, this is valid for a preparation and a half. Let's finish adding some seafood. This one on the left. Let's try to distribute things a bit, otherwise people will argue at the table. Let's add our seafood. Maybe... This preparation. This shape, let's say. Let's finish everything with some parsley. Et voilà! Buon appetito! Thank you!