Scialatielli with asparagus and clams

Name: Scialatielli with asparagus and clams
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Scialatielli pasta dried 9 oz; Asparagus 7 oz; Clams 1.1 lbs; Garlic (poached) 1 clove; Parsley 1 tuft; Fresh chili pepper 1; Lemon juice ½; Lemon peel for grating to taste; White wine to taste; Extra virgin olive oil to taste; Fine salt to taste

it br es fr de

426.8

Calories per serving

Lactose Free

Energy Kcal 426.8
Carbohydrates g 53.8
of which sugars g 7.1
Protein g 21.3
Fats g 14
of which saturated fat g 1.9
Fiber g 62.3
Cholesterol mg 37.4
Sodium mg 62.3

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 4
Cost: Average
Note + the time to purge the clams (2 h)

PRESENTATION

Recipe by
Lulù Gargari

Scialatielli with asparagus and clams is, honestly, a standout among seafood pasta recipes from the Amalfi Coast. I mean, this dish is all about those thick, short strands of scialatielli pasta—a big favorite in Campania. Plus, it has this incredibly fresh twist. You get that tender bite from blanched asparagus, mixed with the briny water from the clams. It creates a creamy sauce that really really feels like spring by the sea. And look, the clams? They offer this salty, almost sweet flavor, bringing the sea right to your table. It's not just another scialatielli recipe; it’s a pretty simple step up from your usual seafood spaghetti. Seriously, it mixes up the routine with something both simple and a bit special. Folks around the Amalfi Coast really know how to turn just a few ingredients into something that feels like a celebration, and this dish absolutely nails that vibe.

Whether it is a weeknight or a casual get-together, scialatielli with asparagus and clams always gets people excited. The combo of moist pasta and fresh, green asparagus flavor just works beautifully. Compared to heavier Italian pasta dishes, this one stays light and zesty, but still fills you up thanks to the rich sauce and those plump clams. And here's the thing, people in Campania love to keep things simple. It really shows with this seafood pasta recipe—no fussy extras, just the good stuff. The result is a meal that tastes golden, especially when you catch the aroma of clams blending with asparagus. For anyone into traditional Italian recipes or wanting to try a new take on pasta with clams and asparagus, this dish has it. The Amalfi Coast is famous for its fresh pasta with seafood, and this plate brings those flavors home in a way that’s totally doable, whether cooking for friends or making dinner feel a little more special. It's a dish that really shows the best of what the region has to offer, making every meal feel like a mini getaway to the beautiful coast of Italy.

How to prepare Scialatielli with asparagus and clams

To prepare the scialatielli with asparagus and clams, the first thing you need to do is purge the clams: place them in a bowl with water and salt 1 and leave them to soak for 2 hours, changing the water several times. After this time, drain the clams 2. In a pan, pour a drizzle of oil, a chili pepper, a crushed garlic clove, and parsley stalks 3.

Let it simmer and add the clams 4. Deglaze with some white wine 5 and cover with a lid 6.

As soon as the clams have fully opened up 7, turn off the heat and strain the cooking liquid 8. Shell most of the clams and keep their water aside 9.

Now move on to the asparagus: clean them by removing the white part of the stalk with a knife 10. Immerse the asparagus in boiling salted water 11 and cook for a few minutes until they are tender. Now drain them using tongs 12, without discarding the cooking water.

Immediately immerse them in ice water 13. Cut them into pieces 14 and transfer them into a tall, narrow container. Add lemon juice 15.

Also add some clam water 16 and blend everything together 17: adjust the amount of water to get a smooth and creamy consistency 18. If necessary, pass the cream through a sieve.

Bring the asparagus cooking water back to a boil and cook the scialatielli in it 19. When they are very al dente, drain them into a pan where you have poured a drizzle of oil 20. Finish cooking by adding the clam water 21.

Also add the asparagus cream 22. Finally, add the clams, both shelled and unshelled 23. Toss to mix everything well 34.

Plate the scialatielli 25, garnish with chopped parsley and grated lemon zest 26. The scialatielli with asparagus and clams are ready to be served 27!