Scialatielli ai Frutti di Mare
Scialatielli are fresh pasta typical of the Costiera Amalfitana, invented by chef Enrico Cosentino in the 1970s. The unique dough contains fresh chopped basil and cheese, which give the pasta an unmistakable aroma and flavor.
Dressed with fresh seafood from the gulf, they are the signature first course of every coastal trattoria.
Preparation
- 1
Prepare the dough: blend the basil with the milk. Mix the flour with the eggs, basil-infused milk, pecorino, and a drizzle of oil. Work until you achieve a smooth dough.
- 2
Let the dough rest, covered, for 30 minutes.
- 3
Roll out the pasta to about 3 mm thickness and cut into strips 1 cm wide and 10 cm long.
- 4
Clean the mussels and purge the clams. Open the shellfish in a covered pan with a splash of white wine. Strain the liquid and shell some of the mollusks.
- 5
In a large pan, sauté the garlic in oil, add the shrimp, and deglaze with white wine.
- 6
Add the halved cherry tomatoes and cook for 5 minutes. Add the shellfish with their filtered liquid.
- 7
Cook the scialatielli in salted boiling water for 3-4 minutes, drain, and toss in the sauce.
- 8
Finish with fresh parsley and a drizzle of raw oil.
Chef's Tips
The dough with basil and pecorino is the secret to authentic scialatielli: don't skip these ingredients. The pasta should remain slightly al dente.