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Scialatielli ai frutti di mare

17/11/2023

Seafood Scialatielli is a typical dish from Campanian cuisine, specifically from the Amalfi Coast. Below you will find the recipe:

Ingredients

  • 400 g of scialatielli (typical Campanian fresh pasta)
  • 500 g of assorted seafood (clams, mussels, squids, shrimps, etc.)
  • 200 g of cherry tomatoes
  • 2 cloves of garlic
  • Fresh parsley to taste
  • 1/2 glass of white wine
  • Extra virgin olive oil to taste
  • Salt to taste
  • Pepper to taste
  • Red chili pepper (optional)

Preparation

  1. Thoroughly clean the seafood. For clams and mussels, let them purge in cold salted water for at least an hour. Clean the squid and cut into rings. Shell the shrimp, if necessary.

  2. In a large pan, sauté the finely chopped garlic in plenty of extra virgin olive oil. Add the cherry tomatoes halved (or whole if you prefer) and cook for a few minutes.

  3. Add the seafood to the pan. If using chili pepper, you can add it now. Deglaze with white wine and let the alcohol evaporate.

  4. Once the seafood has opened and the cooking liquid has slightly reduced, add the chopped fresh parsley. Season with salt and pepper and keep warm.

  5. Meanwhile, cook the scialatielli in plenty of salted water. Drain them al dente and transfer to the pan with the seafood sauce.

  6. Toss the scialatielli with the seafood sauce to flavor them well and blend the flavors.

Serve immediately, garnishing the dish with more fresh parsley if desired.

Curiosity

Scialatielli originated as a homemade fresh pasta variation in families along the Amalfi Coast. Their characteristic wide and slightly irregular shape is perfect for holding the rich seafood sauce.

Scialatielli ai frutti di mare