Scialatielli ai Frutti di Mare

A signature dish of the Amalfi Coast and the Gulf of Naples. Fresh scialatielli pasta is paired with mussels, clams, shrimp, and calamari in a light seafood sauce that captures the authentic flavors of Southern Italy.

Portata first course

Cucina napoletana

Preparazione 25

Cottura 24

Tempo totale 50

Calories 618kcal

Ingredienti

400 g fresh scialatielli
500 g mussels cleaned
500 g clams purged
200 g shrimp peeled
200 g calamari sliced into rings
4 tbsp extra virgin olive oil
2 cloves garlic lightly crushed
150 ml dry white wine
200 g cherry tomatoes halved
2 tbsp fresh parsley finely chopped
Salt to taste
Freshly ground black pepper to taste

Istruzioni

Steam the mussels and clams until they open.
Remove the shellfish from their shells, leaving a few in the shell for garnish.
Strain the cooking liquid through a fine sieve and reserve it.
Heat the olive oil in a large skillet over medium heat.
Add the garlic and sauté until fragrant.
Add the calamari and cook for 2 to 3 minutes.
Pour in the white wine and let it evaporate.
Add the shrimp and cook for another 2 minutes.
Add the cherry tomatoes and cook until they begin to soften.
Pour in some of the reserved shellfish liquid and simmer gently for a few minutes.
Return the mussels and clams to the skillet.
Meanwhile, cook the scialatielli in plenty of salted boiling water until al dente.
Drain the pasta and transfer it directly to the seafood sauce.
Toss everything together over high heat for 1 minute.
Add parsley and black pepper to taste.
Serve immediately.

Note

Scialatielli were created on the Amalfi Coast and are particularly suited to seafood sauces.
The shellfish cooking liquid provides much of the dish's flavor, so it should be carefully filtered and used in the sauce.
The dish can be prepared with or without cherry tomatoes.
Never add grated cheese to seafood pasta.