The most classic of the pasta fish dishes: Spaghetti allo Scoglio, but revisited by chef Matteo Casadio. The sauce is always full of seafood and shellfish, but everything is shelled, so at the table we must not make “work” will be dirtying our guests.

Ingredients for 4 people:
440 g of semolina spaghetti alla chitarra (Home made spaghetti)
160 g fresh clams
120 g fresh mussels
100 g shrimp
450 g lobster
120 g shrimp
200 g fresh tomatoes
2 cloves garlic
extra virgin olive oil
15 ml cognac
20 ml dry white wine
salt
basil

Clean and wash the seafood. Cook separately the mussels and the clams with a little water,until they’ll be open. Keep the liquid from the clams, let it rest in a tall, narrow container, then filter it. Shell. Shell the mussels the clams.

Blanch for 40 seconds the lobster in boiling water, cool and with the help of strong scissors, remove all the pulp.

Clean scampi and shrimp, make an incision along the back and remove the intestine

Switch-fry all the shells of crustaceans, sprinkle with cognac add a ladle of water, crush it with a meat mallet to extract all the juice, then strain.

Blanch the tomatoes for 14 seconds, cool in ice water, peel and cut into small pieces.

Chop a clove of garlic, sauté with a little oil, add the tomatoes and cook for 12 minutes.

In a large pan to brown the other clove of garlic, add the lobster meat, cut into small pieces, the lobster tails and shrimp, sprinkle with the wine, add the tomato, small crustaceans, shellfish and the water of the clams.

Cook the pasta in salted water, drain and toss in the pan. Finally add a few leaves of basil and a few drops of extra virgin olive oil.

Divide on 4 plates.