Scialatielli ai frutti di mare

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.