The latest suggestions of the chef:
Scialatielli is a typical, hand-made type of pasta which is very popular on the
Amalfi coast. They look like classical fettuccine (ribbon pasta) but are thicker and can be purchased in food stores.
Following is an easy and delicious recipe, with shellfish as its main ingredient that should be bought as fresh as possible.
Ingredients for scialatielli with shellfish (serves 4):
For the scialatielli:
400 g flour
100 g milk
3 basil leaves
several tablespoons of extra-virgin olive oil
a sprinkling of grated caprino (goat’s milk cheese)
a pinch of pepper
a pinch of salt
For the sauce:
1 kg muscles
500 g baby clams, and any other shellfish in season, such as cockles, scallops, etc.
300 g of scialatielli
garlic
extra-virgin olive oil
a dozen or so small tomatoes or 4/5 canned tomatoes
chilli pepper (if desired)
salt as required
chopped fresh parsley
Method:
Carefully wash and scrape the shells of the muscles, wash the clams and other shellfish well, leaving them in water for a few minutes before cooking. Place the shellfish in saucepan on a medium heat with the lid on and allow the valves to open.
Once they are all open, leave to cool, remove most of them from their shells and leave a few whole for decorating. Filter the water they were cooked in to eliminate all impurities. Sauté the garlic with a little chilli pepper in the olive oil in a large frying pan, discard the garlic once it turns transparent.
Add the washed and chopped fresh or peeled tomatoes, gradually adding the shellfish water a little at a time. Cook over a low heat for about 10 minutes. While the sauce is cooking, boil the scialatielli in slightly salted water. Add the shellfish without their shells and a handful of chopped parsley to the sauce.
When the pasta is cooked but still al dente, drain and add directly to the sauce in the frying pan. Allow to cook for a few minutes, add the shellfish in the shells, turning all the time, add salt if necessary and serve piping hot, adding a sprinkle of chopped parley on top of each plate.
Wine recommended: Greco di Tufo
Ingredients for scialatielli with shellfish (serves 4):
For the scialatielli:
400 g flour
100 g milk
3 basil leaves
several tablespoons of extra-virgin olive oil
a sprinkling of grated caprino (goat’s milk cheese)
a pinch of pepper
a pinch of salt
For the sauce:
1 kg muscles
500 g baby clams, and any other shellfish in season, such as cockles, scallops, etc.
300 g of scialatielli
garlic
extra-virgin olive oil
a dozen or so small tomatoes or 4/5 canned tomatoes
chilli pepper (if desired)
salt as required
chopped fresh parsley
Method:
Carefully wash and scrape the shells of the muscles, wash the clams and other shellfish well, leaving them in water for a few minutes before cooking. Place the shellfish in saucepan on a medium heat with the lid on and allow the valves to open.
Once they are all open, leave to cool, remove most of them from their shells and leave a few whole for decorating. Filter the water they were cooked in to eliminate all impurities. Sauté the garlic with a little chilli pepper in the olive oil in a large frying pan, discard the garlic once it turns transparent.
Add the washed and chopped fresh or peeled tomatoes, gradually adding the shellfish water a little at a time. Cook over a low heat for about 10 minutes. While the sauce is cooking, boil the scialatielli in slightly salted water. Add the shellfish without their shells and a handful of chopped parsley to the sauce.
When the pasta is cooked but still al dente, drain and add directly to the sauce in the frying pan. Allow to cook for a few minutes, add the shellfish in the shells, turning all the time, add salt if necessary and serve piping hot, adding a sprinkle of chopped parley on top of each plate.
Wine recommended: Greco di Tufo