Scialatielli pasta with sea food

Scialatielli pasta with seafood are a first course of fish based on pasta typical of the Amalfi Coast. A simple but very tasty recipe.

INGREDIENTS

700 g of mussels

700 g of clams

320 g of scialatielli by “Antiche Tradizioni di Gragnano” Pasta Factory

200 g of “Corbarino” tomatoes by “Rare Bontà” company

1 clove of garlic

extra virgin olive oil by “F.lli Di Giorgio” company

parsley

salt

METHOD

Bleed mussels and clams because they lose all the sand. To do this put them in a bath, in two separate bowls, with water and coarse salt and let them drain for about 12 hours. After rinsing them, put mussels and clams in a large pan with half a glass of water. Cover the pan with a lid and cook over high heat until the shells have opened completely. Turn off the heat immediately to prevent the molluscs from cooking too much. Peel them, keep some with their shells. Store the cooking water by filtering it through a fine mesh strainer to remove the remaining impurities.

In a large pan, fry some garlic in the oil, the mussels and clams both shelled and those in the shell, brown for a few minutes, then add some tomatoes washed and cut in half. Mix again for a few minutes and then add some preserved cooking water. Keep cooking for 5 minutes.

Add scialatielli pasta boiled al dente and drained. Blow up for a few minutes on high heat; Serve and sprinkle with finely chopped parsley cut with a knife.

SUGGESTION

You can accompany this first seafood dish with a white wine DOC Costa d'Amalfi.