02 Apr Scialatielli pasta with sea food
Allow the clams to drain for a few hours in salted water. Rub the mussels with an iron brush and remove any barbine, wash the other seafood very well, leaving them in the water for a few minutes. Clean the crustaceans by removing heads, tails, shells and filaments of the entrails. In a large pan put to heat a clove of garlic in camcia and two tablespoons of oil, pour the seafood, put the lid on and let them open over high heat. When they are all open let them cool, peel them (leaving some whole for decoration), filter their cooking water and keep it aside. In a pan, sauté the garlic and chilli in another two tablespoons of oil and discard them when they have browned. Add the washed tomatoes, seeded and cut into small pieces, then a ladle of the cooking water of the seafood and cook for a quarter of an hour. Season with salt. Also add the shellfish and continue cooking for five minutes. Boil the scialatielli in boiling water not too salty, drain them al dente, transfer them to the pan with the sauce, add the shellless seafood and mix well. Serve each portion garnished with some sea fruit with the shell and a little chopped parsley.
- Fresh pasta: 500 Grams Scialatielli Del Sole alternatively also fettuccine Del Sole
- Seafood: 1 kilograms mixed mussels, clams, sea truffles etc.
- Scampi: 300 Grams
- Shrimp: 200 Grams
- Tomatoes: 12 Units
- Extra virgin olive oil: 4 Spoons
- Garlic: 2 cloves
- Chili pepper: 1 piece
- Parsley: 1 bunch
- Salt to taste