Pasta is the Italian yellow gold, a symbol of Made in Italy, but it comes from the deep south, in Sicily ruled by the Arabs, conquerors of the Sicilian land for more than two centuries. Originally there was the laganon, a dough not cooked in water but in the oven and cut into strips. The Arabs, after learning the cooking techniques from the Chinese and Persians, handed down to us what is today the "real pasta", thus making the richness of Italy. And it was in Sicily that spaghetto allo scoglio was born: it is so called because, originally, it was made with pieces of rock that were blown into a pot and from which the "rock animals" still alive were removed. The dish was completed with the elimination of stones and the marriage with pasta, the real one. The result was formidable: a dish that with little, had all the flavour of the sea.
And it is from the simplicity and freedom of this dish that all possible and imaginable reinterpretations were born, because there is no real rule on seafood to be used, in fact, originally, what was found was used.
