Scialatielli with seafood is a typical first course from Campanian cuisine, especially Amalfitan, that’s tasty and inviting. Imagine scialatielli tossed and creamed with a delicious sauce made with fresh seafood, doesn’t your mouth water? Certainly! A first course as aromatic, flavorful, and creamy as this is really hard to resist! To make it, you need a few ingredients of course of quality like scialatielli, which we can buy ready-made or make at home as we explain in this article. And then, of course, the seafood: mussels, clams, and shrimp, which will give these scialatielli an unparalleled taste. A few other ingredients like garlic, olive oil, cherry tomatoes, and freshly chopped parsley complete the dish, adding freshness and further flavor to the scialatielli.
As mentioned, the preparation is very simple: first, we cook the mussels and clams by opening them over medium heat with oil and garlic. We deglaze with wine, add the cherry tomatoes and shelled shrimp, filter the cooking liquid, removing the seafood from the pot. Pour the cooking liquid back into the pot and ‘risotto’ the scialatielli in it. Mix well to blend them with the sauce, add the reserved seafood, and plenty of freshly chopped parsley.
Like Pasta with scampi and cherry tomatoes and Pasta with mantis shrimp, these scialatielli with seafood are perfect for both lunch and dinner, and moreover are an ideal first course to serve for special occasions! All you have to do is get all the ingredients to try them as soon as possible!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare Scialatielli with seafood
- 12 oz scialatielli
- 2.2 lbs mussels
- 2.2 lbs clams
- 1 lb shrimp
- 5.3 oz cherry tomatoes
- 2 cloves garlic
- extra virgin olive oil
- 1 glass white wine
- chopped parsley
- salt
Tools to prepare Scialatielli with seafood
- 2 Pots
- 2 Stovetops
Steps to prepare Scialatielli with seafood
Begin preparing Scialatielli with seafood by cleaning the mussels and clams: wash the mussels under running water and scrape the shells well with a knife to remove encrustations. Brush them well and remove the mussel’s beard.
Clean the clams by soaking them in cold water and salt for at least a couple of hours before cooking, changing the water several times until no more sand traces are seen. Rinse them under running water.
In a large pot, pour the olive oil and add the peeled garlic cloves. Sauté for a few moments, then add the mussels and clams. Cover with a lid and cook over medium heat until the mussels and clams open. Pour in the white wine and let it evaporate without the lid.
Clean the cherry tomatoes, cut them in half, and pour them into the pot.
Add the shrimp, already shelled with heads, shells, and tails removed.
At this point, remove any mussels and clams that did not open with the heat and separate the seafood from their cooking liquid. Remove some mollusks from their shells.
Filter the cooking liquid and pour it back into the pot.Meanwhile, in a separate pot, cook the scialatielli and drain them al dente directly into the pot with the seafood cooking liquid. Mix well and add the reserved seafood. Season with freshly chopped parsley and serve the Scialatielli with seafood hot.
Simo and Cicci recommend
If there are leftovers, you can store them in the fridge for up to one day.
FAQ (Questions and Answers)
Can I use other types of pasta instead of scialatielli?
Yes, you can use spaghetti, paccheri, or calamarata that are perfect with fish sauces. Moreover, this kind of sauce is also excellent with rice, so you can make a delicious seafood risotto, even with the addition of other vegetables like zucchini or zucchini flowers.
Can scialatielli be made at home?
Yes, by clicking this link we explain all the secrets to make them at home
