Spaghetti allo Scoglio
Spaghetti allo Scoglio is a classic Italian seafood pasta dish originating from coastal regions, particularly Naples and the Amalfi Coast. It features spaghetti tossed with a variety of fresh seafood such as clams, mussels, shrimp, and squid, all cooked in a light, aromatic sauce of garlic, white wine, tomatoes, and fresh herbs.
🍽️ Nutrition at a glance
This dish is moderately high in carbohydrates from the pasta, provides a good source of protein from the seafood, and is relatively low in fat if prepared with minimal oil. It offers key nutrients like omega-3 fatty acids, iron, and vitamin B12, with a typical serving containing around 500-600 calories.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 32 g |
| Carbs | 55 g |
| Fat | 14 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 680 mg |
| Potassium | 620 mg |
| Phosphorus | 380 mg |
| Selenium | 52 µg |
| Vitamin B12 | 4.5 µg |
| Iron | 3.2 mg |
| Zinc | 3.8 mg |
| Vitamin C | 12 mg |
| Vitamin A | 85 µg |
Per 1 plate (350 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Spaghetti allo Scoglio embodies the Italian philosophy of 'cucina povera' (peasant cooking) by transforming simple, abundant coastal ingredients into an elegant meal. Nutritionally, the combination of lean seafood and whole-grain pasta options makes it a balanced dish that supports heart health and muscle maintenance.
