Photograph of the finished Scialatielli ai frutti di mare

Italy · Mì tươi xốt hải sản Scialatielli ai frutti di mare

Scialatielli ai frutti di mare

1 hr 40 min Hands-on time + 40 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.3 lb
  • Photograph of Fresh milk Fresh milk 1 cups
  • Photograph of Italian basil Italian basil 4.2 oz
  • Photograph of Green mussels Green mussels 1.6 lb
  • Photograph of Clams Clams 1.6 lb
  • Photograph of Prawns Prawns 1.1 lb
  • Photograph of Tomato Tomato 12
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Dried chillies Dried chillies 8

Method

  1. 1 Knead the flour with fresh milk, olive oil, and chopped basil for 10 minutes, then let it rest for 40 minutes.
  2. 2 Milk instead of eggs and basil mixed directly into the dough are two distinctive features of Amalfi scialatielli.
  3. 3 Roll out the dough to a thickness of 3 mm, then cut it into short, thick strips about 8 cm long.
  4. 4 Open the mussels and clams in a pan with garlic oil for 4 minutes, then strain to remove the liquid and extract the meat.
  5. 5 Cook the tomatoes with garlic and dried chilies for 10 minutes, then pour in the strained seafood broth.
  6. 6 Boil the noodles for 4 minutes, then add them to the pan with the shrimp and mussels, stir for 90 seconds, and sprinkle with basil.
Start cooking