The SCIALATIELLI WITH SEAFOOD are a dish rooted in the rich culinary tradition of Campania, particularly the picturesque Amalfi Coast, bathed in sun and lapped by the Tyrrhenian Sea, which has inspired a cuisine that celebrates fresh seafood flavors. Scialatielli are a type of fresh pasta with an irregular shape and a soft texture that makes them unique and perfect for capturing the intense tastes of seafood.
Preparing this recipe is not difficult; it only requires sourcing quality ingredients. Clams, mussels and large prawns really make a difference, together with cherry tomatoes, garlic, extra virgin olive oil and parsley, reflecting the Mediterranean influence found in Campanian cuisine.
For this reason the dish represents not only a culinary experience but also a fascinating immersion into the historical and cultural roots of one of Italy’s most enchanting regions. Enjoy your meal!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 21 oz scialatielli (fresh pasta)
- 18 oz clams
- 18 oz mussels
- 6 large prawns
- 1 cup datterini cherry tomatoes
- 1/2 glass white wine
- to taste extra virgin olive oil
- 1 clove garlic
- to taste salt
- 1 bunch parsley
Tools
- 1 Frying pan
- 1 Pot
- 1 Colander
Steps
Place the clams in a bowl with cold water and salt, and let them soak for 1 hour so they can purge.
Wash the mussels under cold running water. Check for any encrustations and remove them, if necessary, with a metal scouring pad or a small knife.
Discard any mussels that have open or broken shells, remove the byssus (the tuft of filaments that protrudes) by pulling it out with your fingers or a knife, and rinse the mussels again until the water runs clear.
In a large frying pan add a drizzle of oil and the garlic clove. Sauté gently, add the well-drained mussels and clams, splash with the white wine, cover with a lid and place over high heat.
Let them open completely and allow them to cool slightly. Discard any that remain closed and shell half of those that have opened. Strain their liquid and return it to the pan.
Add the cherry tomatoes cut in half and let simmer for 10 minutes.
Then add the mussels, clams and the prawns peeled, deveined and roughly chopped. Sauté for 5 minutes.
Meanwhile, cook the scialatielli, adjusting the salt (remember the seafood sauce is already quite salty). Drain the pasta when it is al dente, transfer it to the pan with the seafood sauce and finish cooking over high heat, allowing excess water to evaporate.
With the heat off, add the chopped parsley, a drizzle of oil and toss to create a light creamy coating.
Plate your scialatielli with seafood and serve piping hot.
