Scialatielli – Pasta with Seafood Sauce
Scialatielli is a very popular pasta in Naples that is not often made at home anymore. Besides eggs and flour, the dough contains milk, grated cheese and parsley or basil and is most often served with a seafood sauce. This dish can also be made with store bought pasta but the taste will not be the same.
- 2 oz extra virgin olive oil
- 1 minced garlic clove
- 1 handful of minced fresh parsley
- 4 lbs clams or mussels, scrubbed
- 1 cup dry white wine
- 2 cups halved cherry tomatoes
- salt and pepper
- 1 extra large egg
- 2 tbs extra virgin olive oil
- 1/3 cup to 1/2 milk
- 1 tbs grated Pecorino cheese
- 1/2 tsp salt
- 2.5 cups all purpose flour
- 2 tbs minced basic or parsley leaves
- Heat the olive oil in a 12 inch or larger sauté’ pan; add the garlic, parsley and clams and toss for a couple of minutes, Add the wine, cover the pan and cook until the mussels or clams open; discard any that do not.
- Remove them from their shells,( save a few in their shells for garnish) catching any juices over a bowl. Set aside. Strain the liquid and set aside. Return the mussels or clams to the sauté pan along with the cherry tomatoes. Add back the liquid. Correct seasoning, Keep warm while the pasta cooks.
- Place egg, 1/3 cup milk, olive oil and salt in bowl of food processor and whirl until smooth. Add flour and pulse until mixture is grainy looking. Add parsley and pulse just until dough begins to leave sides of bowl. If dough is too dry, add a little of the remaining milk until you can pinch a piece of dough between your fingers, and it does not crumble.
- Transfer dough to floured surface and knead into a smooth ball. Place a bowl upside down over the dough and allow to rest for 30 minutes to relax the gluten and make it easier to roll.
- Divide the dough into quarters and keep three covered while working the first piece. Flatten the dough to a four-inch-wide piece. Place it through the rollers of a hand crank pasta machine set to the fattest setting (#1). Set the rollers to the next fattest setting down (#2) and run the dough through again.
- Use a small knife to cut 1/8-inch-wide strips and place the strips on a clean towel. Repeat with the remaining dough. Cook the scialatielli in 4 quarts of rapidly boiling salted water for 2 to 3 minutes. Drain, reserving 1/4 cup of the cooking water. Add the scialatielli and water add to the saucepan and toss well. Serve hot
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