Scialatelli with Walnuts, Zucchini, and Red Mullets

Certainly! Scialatelli with walnuts, zucchini, and red mullets is a dish that embraces the flavors of the sea and the earth, typical of Italian culinary creativity. Here is the recipe:

Ingredients

• 320 g of scialatelli (or another fresh pasta if not available)
• 200 g of red mullet fillets
• 2 medium zucchinis
• 80 g of shelled walnuts
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• A small bunch of fresh parsley
• Dry white wine as needed

Preparation

1. Start by cleaning the red mullets, removing the bones and skin if necessary. Cut the fillets into small pieces.
2. Wash and slice the zucchinis into thin rounds or julienne, depending on your preference.
3. Coarsely chop the walnuts and set them aside.
4. In a pan, fry a little oil with a clove of garlic. Add the zucchini and sauté until they are golden.
5. Add the bits of red mullet to the zucchini, season with salt and pepper. If you like, deglaze with a little white wine and let it evaporate.
6. Meanwhile, cook the scialatelli in plenty of salted water following the cooking times indicated on the package.
7. Drain the pasta al dente and transfer it to the pan with the zucchini and red mullet sauce, adding the chopped walnuts.
8. Sauté everything for a minute so that the scialatelli are well flavored.
9. Plate and garnish with a sprinkle of chopped fresh parsley.

Curiosity

Scialatelli are a type of fresh pasta typical of the Campania cuisine, created in the 70s in Amalfi. They are similar to tagliatelle but shorter and wider. This shape of pasta pairs very well with flavors from the sea, and it also enhances land-based sauces with its rough texture that retains sauces well.