📝 About This Recipe
Transport your senses to the rugged cliffs of Sorrento with this quintessential Mediterranean masterpiece. Scialatielli, a thick and slightly irregular fresh pasta unique to the Campania region, is enriched with basil and pecorino, making it the perfect vessel for a briny, garlic-infused seafood symphony. This dish celebrates the ocean's bounty, combining sweet cherry tomatoes with the deep umami of clams, mussels, and calamari for a vibrant, soul-warming experience.
🥗 Ingredients
Fresh Scialatielli Pasta
- 400 grams 00 Flour (plus extra for dusting)
- 120 ml Whole Milk (lukewarm)
- 1 Egg (large, lightly beaten)
- 30 grams Pecorino Romano (finely grated)
- 5-6 leaves Fresh Basil (finely minced)
- 1 tablespoon Extra Virgin Olive Oil
The Seafood (Frutti di Mare)
- 500 grams Vongole (Clams) (purged and scrubbed)
- 500 grams Mussels (bearded and cleaned)
- 300 grams Calamari (cleaned and sliced into rings)
- 8-12 pieces King Prawns or Shrimp (peeled and deveined, tails left on)
The Sauce and Aromatics
- 250 grams Cherry Tomatoes (halved)
- 3 cloves Garlic (crushed and peeled)
- 1/2 cup Dry White Wine (such as Falanghina or Pinot Grigio)
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 1/2 teaspoon Red Chili Flakes (optional for heat)
- 1 bunch Fresh Flat-Leaf Parsley (finely chopped)
- Sea Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Prepare the pasta: On a clean work surface, mound the flour and create a well. Add the egg, milk, oil, grated Pecorino, and minced basil into the center.
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2
Gradually incorporate the flour into the liquid using a fork. Once a dough forms, knead by hand for 10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.
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3
Roll out the pasta dough to a thickness of about 3mm (slightly thicker than tagliatelle). Fold the dough loosely and cut into short, thick strips (about 10cm long and 5mm wide). Dust with flour and set aside.
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4
In a large wide skillet, heat 2 tablespoons of olive oil over medium-high heat. Add one garlic clove and the chili flakes.
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5
Add the clams and mussels to the skillet. Pour in the white wine, cover with a lid, and steam for 3-5 minutes until all shells have opened. Discard any that remain closed.
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6
Strain the seafood, reserving the precious liquid in a bowl. Remove shells from half of the mussels and clams for easier eating, leaving the rest in-shell for presentation.
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7
Wipe the skillet and add the remaining olive oil and garlic. Sauté for 1 minute, then add the calamari and prawns. Sear for 2 minutes until just opaque, then remove and set aside.
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8
Add the cherry tomatoes to the same skillet. Cook for 5 minutes until they begin to soften and release their juices.
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9
Pour the reserved seafood liquid back into the skillet with the tomatoes. Simmer for 2-3 minutes to create a concentrated, briny base.
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10
Bring a large pot of salted water to a boil. Cook the fresh scialatielli for only 3-4 minutes—they should be 'al dente' as they will finish in the sauce.
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11
Using tongs, transfer the pasta directly into the skillet with the tomato and seafood broth. Add all the seafood (clams, mussels, calamari, prawns) back into the pan.
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12
Toss everything together over medium heat for 1-2 minutes, allowing the pasta to absorb the sauce. If it looks dry, add a splash of pasta cooking water.
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13
Turn off the heat, stir in the fresh parsley and a final drizzle of extra virgin olive oil. Season with black pepper and serve immediately.
💡 Chef's Tips
Always purge your clams in salted water for at least 1 hour before cooking to remove any grit. Don't overcook the seafood; as soon as the prawns turn pink and the calamari curls, they are ready. Scialatielli should be thicker than linguine to provide that signature 'chewy' bite characteristic of Amalfi pasta. If you can't find 00 flour, all-purpose flour works, but the texture will be slightly less silky. Filter the seafood liquid through a fine-mesh sieve or cheesecloth to ensure no sand ends up in your final sauce.
🍽️ Serving Suggestions
Pair with a chilled glass of Falanghina or Greco di Tufo to complement the salinity of the seafood. Serve with a side of crusty charred sourdough bread to mop up the 'scarpetta' (the delicious leftover sauce). A crisp arugula salad with a simple lemon vinaigrette provides a refreshing contrast to the rich pasta. Avoid topping this with cheese; in Italian tradition, seafood and cheese are rarely mixed to preserve the delicate ocean flavors.