Scialatielli ai Frutti di Mare
Scialatielli ai Frutti di Mare is a classic Amalfi Coast pasta dish featuring fresh, thick ribbon pasta tossed with mixed shellfish, prawns, and sweet cherry tomatoes.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 550 kcal
Equipment
- •Large frying pan with lid
- •Large cooking pot
- •Fine mesh sieve
- •Tongs
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 550 kcal
- fat
- 14 g
- carbs
- 68 g
- fibre
- 4 g
- protein
- 38 g
- calories
- 550 kcal
Instructions
- 1
Heat half the olive oil in a large lidded pan over medium-high heat with one crushed garlic clove.
- 2
Add the clams and mussels, pour in the white wine, cover with the lid, and steam until the shells open.
- 3
Transfer opened shellfish to a bowl, discard any unopened shells, and strain the cooking liquid through a fine sieve.
- 4
Heat the remaining olive oil in the same pan over medium heat with the second garlic clove and chilli flakes.
- 5
Add the squid rings and cook for two minutes until opaque, then stir in the prawns and cherry tomatoes.
- 6
Pour in the strained shellfish liquid and simmer gently for three minutes until the tomatoes soften slightly.
- 7
Boil the fresh scialatielli in a large pot of salted water for four minutes until just al dente.
- 8
Transfer the cooked pasta directly into the sauce along with the steamed mussels, clams, and chopped parsley.
- 9
Toss vigorously over medium heat for one minute until the pasta is glossy and coated in the seafood juices.
Chef's tips
Always strain the liquid released by the steaming shellfish to remove any stray sand before incorporating it into the sauce. Pull the pasta directly from the boiling water with tongs so residual starchy water naturally emulsifies the pan sauce.
Ingredient substitutions
- fresh scialatielli → fresh linguine or dried thick spaghetti, adjusting the cooking time to package instructions
- clams (vongole) → cockles or an equivalent weight of extra mussels
Storage
Best enjoyed freshly prepared; any leftovers may be refrigerated in an airtight container for up to 24 hours.
Reheating
Reheat gently in a frying pan over low heat with two tablespoons of water until just warmed through.
Common mistakes to avoid
- •Discarding the steaming liquid from the shellfish, which provides the essential savoury base of the sauce.
- •Overcooking the prawns and squid, which turns their delicate texture tough and rubbery.
- •Sprinkling grated cheese over the pasta, which is traditionally avoided as it masks the fresh sea flavours.
Serving suggestions
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