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Scialatielli Asparagus and Clams

17/11/2023

Scialatielli with asparagus and clams is a delightful spring dish that combines the freshness of asparagus with the sea flavor of clams. Here is the recipe to prepare it:

Ingredients

  • 320 g of scialatielli
  • 500 g of purged true clams
  • 300 g of asparagus
  • 1 clove of garlic
  • Chopped parsley to taste
  • 100 ml of dry white wine
  • Extra virgin olive oil to taste
  • Salt and pepper to taste

Preparation

  1. Start by cleaning the asparagus: eliminate the hardest part of the stem and cut the asparagus into rounds, leaving the tips whole. Blanch the rounds and tips in salted water for about 3-5 minutes and then drain them, preserving the cooking water to cook the scialatielli.

  2. In a large pan, lightly sauté the garlic clove in extra virgin olive oil. When the garlic is golden, remove it and add the clams. Cover the pan and let the clams open over medium heat. Deglaze with white wine and let the alcohol evaporate.

  3. Add the blanched asparagus into the pan with the clams, keeping a few tips aside for the final decoration. Season with salt and pepper and let it simmer for a few minutes.

  4. In the meantime, bring the asparagus water that you set aside to a boil, add salt and cook the scialatielli until al dente.

  5. Drain the scialatielli and transfer them to the pan with the clams and asparagus. Sauté the pasta in the pan for a few minutes so that it is well seasoned with the sauce.

  6. Turn off the heat, add the chopped parsley and mix well.

  7. Serve, decorating with the asparagus tips set aside and a drizzle of raw oil, if desired.

Curiosity

Scialatielli are a typical fresh pasta from the Amalfi Coast, often accompanied by seafood or fish-based sauces. Their peculiar shape, similar to a thicker and shorter fettuccine, allows the sauce to adhere perfectly.

This dish is a perfect marriage between the products of the land and those of the sea, typical of the Mediterranean culinary style and especially of the Campanian culinary tradition. A good glass of fresh and fruity Campanian white wine could be the ideal companion for this dish.

Scialatielli asparagus and clams