Scialatielli with seafood

Name: Scialatielli with seafood
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Yield: 2
Ingredients: Scialatielli pasta 14.1 oz; Clams 0.75 lb; Mussels 0.9 lb; Prawns 4; Peeled plum tomatoes 2 cups; Parsley 1 tuft; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Garlic 2 cloves

it de fr es br

Lactose Free

Difficulty: Easy
Prep time: 1 h 30 min
Cook time: 15 min
Serving: 2
Cost: High

PRESENTATION

Scialatielli with seafood is like a hidden gem in the world of Italian seafood pasta. This dish hails from the sunny Amalfi Coast, where folks really, really love mixing fresh seafood with homemade pasta. And the noodles? They're called scialatielli—a bit wider and chunkier than your regular spaghetti. They soak up the creamy, aromatic sauce just perfectly. You get mussels, clams and shrimp that taste like a day at the beach, all covered in a sauce that's a bit tangy from local tomatoes, a tad sweet from the shellfish, and rich without feeling heavy—super tasty. Scialatielli is famous along the Campania coast, and it’s pretty common for people to swap the seafood depending on what’s fresh. Some folks even throw in a bit of spicy ‘nduja or finish with a sprinkle of local cheese, giving this scialatielli recipe an extra twist.

When you picture summer in Southern Italy, nothing beats a big plate of seafood pasta shared with friends. The tender pasta soaks up all that sauce, making each bite pop with the sea's flavors. And look, on the Amalfi Coast, this dish is served at seaside restaurants and family gatherings, especially during hot days when you crave something moist and satisfying but still kinda light. Pretty much, there are other pasta shapes used in the region, but locals swear by homemade scialatielli for the best seafood scialatielli because it holds the golden sauce so well. With all those fresh ingredients and the relaxed vibe of Campania’s kitchens, this Amalfi Coast pasta has become a favorite for anyone who loves the taste of the sea and sharing good food. The best part? It’s actually pretty simple to whip up at home, so you don’t have to be in Italy to enjoy a taste of their sunny coastline right on your dinner table. If you’re feeling adventurous, try adding a splash of local white wine to the sauce for an extra zesty kick. Enjoy the colorful taste of Italy right in your own kitchen!

How to prepare Scialatielli with seafood

To prepare scialatielli with seafood, first wash the clams, then place them in a bowl and add about 1 tablespoon of salt 1. Cover them with water 2 and let them purge for an hour. Then also clean the mussels 3.

Clean the shrimp as well 4, making sure to leave the head and remove the internal vein by making an incision on the back 5. Take a sprig of parsley and strip it 6, keeping the stems aside.

Finely chop the leaves 7. In a pan, pour a drizzle of oil, the parsley stems, and a clove of garlic 8. Let it flavor for a couple of minutes, raise the heat, and add the mussels and clams 9.

If necessary, add a little water to facilitate opening 10 and cover with a lid 11. Place a strainer over a bowl and as the mussels and clams open, remove them with tongs 12

and transfer them into the strainer. Once they are all open, also pour the cooking liquid to filter it and collect it in the bowl 13, you will use it later. Place a pot on the stove, filled with water, salted to taste, which will be used for cooking the pasta. In the same pan, add a drizzle of oil and another clove of garlic 14. When hot, place the shrimp inside 15 and cook them on one side only for a couple of minutes over medium-high heat.

Then add the peeled tomatoes 16 and lower the heat so it doesn't splatter too much. Add a bit of the reserved bivalve cooking liquid 17 to thin it. Cook for about 5 minutes. Meanwhile, remove the empty halves of the mussels and clams 18, then also remove the garlic and parsley stems.

After 7 minutes, remove the garlic from the sauce 19 and add the mussels and clams 20. Let it flavor and turn off the heat. Then cook the scialatielli 21

and 2-3 minutes before the cooking time is up, drain them and transfer them to the sauce 22. Turn the heat back on, add more bivalve cooking liquid 23 and finish cooking. Adjust with salt and pepper, then add a drizzle of oil and the chopped parsley. Mix the pasta well and serve it!

Storage

We recommend consuming the scialatielli immediately. Alternatively, the sauce can be stored for a day in the refrigerator.

Advice

Taste the mussel and clam cooking water, as it might be too salty in which case it should be used sparingly or slightly diluted with water.

Scialatielli with seafood will be perfect for special occasion menus, such as the Christmas Eve of Christmas for example!

For the translation of some texts, artificial intelligence tools may have been used.

Scialatielli with seafood

PRESENTATION

How to prepare Scialatielli with seafood

Storage

Advice

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