Ferragosto is a celebration that truly captures the essence of summer and is one of the most anticipated days of the season in Italy. The ancient Romans marked the end of agricultural work on this day, and today, for many, it signifies a well-deserved vacation. Others embrace it as a moment of joy! Some people organise epic barbecues, while others prefer a picnic in the countryside or by the sea. Many choose to celebrate comfortably at home with friends and family, enjoying classic home-cooked dishes prepared by their grandmothers and aunts. In short, Ferragosto is a day that cannot go unnoticed, especially when it comes to food! The favourite dishes for Italians on this day include Spaghetti alle Vongole (spaghetti with mussels), Spaghetti allo Scoglio (spaghetti with seafood), and Linguine piccanti al granchio (linguine with crab).
Spaghetti alle Vongole
Spaghetti with clams, a traditional dish from Campania, is a classic of Italian cuisine and one of the most beloved, replicated, and interpreted pasta dishes. Among seafood-based first courses, it is perhaps the preferred choice for those trying seafood for the first time. It is also the most popular dish at Beach Club Restaurants across Italy. Some even decide on their favorite Beach Club based on the quality of the Spaghetti alle vongole!! Italians love food! This recipe is straightforward, and with just a few ingredients, you can create a spectacular dish bursting with seafood flavour. Plump clams, perfectly cooked spaghetti, a sprinkle of parsley, and the delicious creamy sauce formed by the pasta's starch come together to make spaghetti with clams a true delicacy.
Ingredients:
320 g thick spaghetti Rummo; 1 kg clams; 1 clove garlic; 1 bunch of parsley; Extra virgin olive oil to taste; Black pepper to taste; Fine salt to taste. Coarse salt for the clams.
Preparation:
To prepare spaghetti with clams, start by cleaning the clams. Discard any broken or empty shells and tap them against a surface to check for sand; healthy clams will stay closed. Rinse the clams in a bowl with coarse salt and soak for 2-3 hours. After soaking, drain and rinse them again.
In a pan, heat some oil and brown a clove of garlic. Add the clams, cover, and cook over high heat, shaking the pan occasionally, until all the clams have opened. Finely chop the parsley while the clams are cooking.
Once the clams are open, turn off the heat. Cook spaghetti in salted water for half the package time. Strain the clams into a bowl to collect the cooking water and discard the garlic. Pour the collected water into the pan with the clams.
When the spaghetti is ready, drain it, but reserve some of the cooking water. Add the spaghetti to the pan with the clam sauce, stir in a ladle of the reserved water, and season with pepper. Finally, add the clams and parsley, and sauté briefly. Serve immediately. Enjoy!
Spaghetti allo Scoglio
Italy has a rich seafood tradition with many significant recipes, both regional and international. However, one classic dish frequently found in restaurants is spaghetti allo scoglio (spaghetti with seafood). Why not try making it at home? This dish is a delightful mix of Mediterranean flavors. There are countless variations of spaghetti allo scoglio, but we’re presenting a version that features clams, mussels, and delicious scampi. In this recipe, the spaghetti is pan-fried to soak up all the flavours of the sea. Feel free to add or replace ingredients with lupini beans, razor clams, cuttlefish, or baby octopus, and you can even change the pasta shape if you'd like!
Ingredients:
Spaghetti 320 g Rummo; Mussels 1 kg; Clams 1 kg; Calamari 300 g; Scampi 8; Cherry tomatoes 300 g; Extra virgin olive oil 4 tablespoons; Garlic 1 clove; Parsley 1 sprig; White wine 40 g; Fine salt to taste; Black pepper to taste
Preparation:
To prepare spaghetti allo scoglio, start by cleaning the mussels and clams. Rinse the clams under running water and soak them in cold water. Clean the mussels by scraping off any debris and removing the beard. Discard any that are open or broken. Tap each clam with the cut side down to check for sand. Heat oil in a large pan, then add the clams and mussels. Cover and cook for 3-4 minutes until the shells open. Transfer the mussels and clams to a container, reserving the filtered cooking liquid and keeping it warm. Shell the clams and mussels, saving some in their shells for garnish. If you use fresh squid, clean it and cut it into strips. For the scampi, cut the shell along the sides of the tail, remove the intestine, and keep the head attached. Wash and cut the cherry tomatoes into wedges. Boil salted water for the pasta. Brown a clove of garlic in oil, add calamari with salt, and cook for 5 minutes. Then, add white wine and let it evaporate before adding the cherry tomatoes. After 5 minutes, cook the spaghetti for 5 minutes less than the package instructions, adding the scampi to the sauce. Drain the spaghetti into the pan, finishing the cooking with reserved clam water as needed. Once cooked, stir in the mussels and clams, along with chopped parsley. Serve hot, garnished with the reserved shells!
Linguine piccanti al granchio
Spicy crab linguine is a delicious and flavorful dish that makes for a fantastic first course. The delicate flavour of crab meat complements a variety of recipes, elevating a simple salad or adding a unique twist to a basic tomato sauce. In this recipe, crab meat is paired with chilli pepper, creating a harmonious blend of flavours. This combination transforms any dinner or lunch into a truly special occasion—and is one of the most elegant seafood pasta dishes you can order at your Beach Club or Seafood restaurant.
Ingredients:
Linguine 200 g; Pachino tomatoes 200 g; Thyme 3 sprigs; Garlic 1 clove; Extra virgin olive oil 40 g; Hot chili pepper 1 fresh; Brandy 45 g; Salt 2 g; Crab 400 g; For the fish stock: Butter 20 g; Carrots 1; Onions 1 small; Celery 1 stalk; Salt 3 g; Brandy 45 g; Water 250 ml
Preparation:
To prepare spicy crab linguine, wash the vegetables and chop the carrot, celery, and onion into large pieces. Boil a pot of lightly salted water and cook the crab for 5 minutes. Drain and let it cool. Clean the crab by removing the caudal wing and separating the body into upper and lower parts. Discard the stomach sac and soft gills, then extract the tender meat from the body and claws. Twist off the legs to extract the hidden meat. Set aside the remains of the crab.
In a pan, melt butter with oil and sauté the chopped vegetables for 5 minutes. Add the crab remains and blend with brandy, cooking on low heat for 25-30 minutes, adding room-temperature water as needed. Once reduced, strain and set aside. Cut the chilli pepper in half, remove the seeds, and chop finely. Wash and quarter the cherry tomatoes. In a non-stick pan, brown a clove of garlic in olive oil, then remove it. Add the chili and tomatoes, seasoning with salt, pepper, and thyme; cook for 10 minutes. Stir the crab meat into the pan with the reserved broth and turn off the heat. Boil water and cook the bavette for 8 minutes until al dente. Drain the pasta, add it to the sauce, and sauté for a moment to combine. Serve the spicy crab linguine hot, garnished with thyme leaves. Buon Appetito!
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