Amalfi Coast Hand-Rolled Seafood Pasta

Be the first to rate

(No Ratings Yet)

Loading...

This iconic Amalfi Coast pasta features thick, hand-rolled scialatielli noodles with a generous mix of Mediterranean shellfish and squid. Originating in the seaside town of Vietri sul Mare, the rough-edged noodles cling beautifully to the briny, garlic-infused seafood sauce. It's a celebration of southern Italian coastal cooking at its finest.

Nutrition Facts

Per serving (estimated)

• 615 kcalCalories
• 18 gFat
• 3 gSaturated Fat
• 72 gCarbs
• 3 gFiber
• 4 gSugar
• 38 gProtein
• 780 mgSodium
• 720 mgPotassium
• 180 mgCalcium
• 6 mgIron
• 22 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the hand-rolled pasta

• 1 1/2 cups (200 g) all-purpose flour
• 1 cup (150 g) semolina flour
• 3 large eggs
• 3 tbsp warm water
• 2 tbsp extra-virgin olive oil
• 1 tsp fine sea salt

For the seafood sauce

• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 small red chili, finely chopped
• 1/2 cup (120 ml) dry white wine
• 1 lb (450 g) cleaned squid, bodies sliced into rings
• 8 oz (225 g) medium shrimp, peeled and deveined
• 1 lb (450 g) littleneck clams, scrubbed
• 1 lb (450 g) mussels, scrubbed and debearded
• 1 cup (150 g) cherry tomatoes, halved

To finish

• 1/2 cup chopped flat-leaf parsley
• Zest of 1 lemon
• Flaky sea salt and freshly ground black pepper
• Extra-virgin olive oil, for drizzling

Directions

1. Make the dough: mound the flours on a clean surface, make a well in the center, and add the eggs, warm water, olive oil, and salt. Using a fork, gradually draw the flour into the center, then knead by hand for 8-10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.
2. Roll and shape the pasta: cut the dough into 4 pieces. Working one piece at a time, roll each into a sheet about 3 mm thick. Use a knife to cut the dough into strips roughly 1 cm wide and 20 cm long, then gently roll each strip between your palms to create the characteristic thick, slightly rough noodles. Spread on a floured tray.
3. Prep the seafood: rinse the clams and mussels in cold salted water, discarding any that are open and will not close when tapped. Pat the squid and shrimp dry on paper towels.
4. Start the sauce: heat the olive oil in a large, wide pan over medium heat. Add the garlic and chili and cook for 1 minute until fragrant but not browned. Add the squid and cook for 2 minutes, then pour in the white wine and let it bubble for 2 minutes.
5. Add the shellfish: tumble in the clams and mussels, cover the pan, and cook for 3-4 minutes until they open. Discard any that stay closed. Stir in the shrimp and cherry tomatoes and cook for another 2 minutes until the shrimp turn pink and the tomatoes soften.
6. Meanwhile, cook the pasta: bring a large pot of generously salted water to a rolling boil. Drop in the scialatielli and cook for 3-4 minutes until al dente, as fresh pasta cooks very quickly. Reserve 1/2 cup of pasta water before draining.
7. Combine: transfer the drained pasta directly into the seafood pan. Add the chopped parsley and a splash of the reserved pasta water, then toss vigorously over medium heat for 30 seconds so the noodles absorb the sauce.
8. Plate the pasta in shallow bowls, sprinkle with lemon zest, a drizzle of olive oil, and a pinch of flaky sea salt. Serve immediately with crusty bread on the side.

Cook’s Notes

• Scialatielli must be rolled by hand to get the right rough texture that grips the sauce; a pasta machine produces noodles that are too smooth and uniform.
• Always purge clams and mussels in cold salted water for at least 30 minutes before cooking to release any grit from inside the shells.
• Do not overcook the seafood. Add the squid first so it has time to tenderize, and remove the pan from heat as soon as the shrimp turn pink to keep everything tender.
• Fresh scialatielli cooks in only 3-4 minutes; if making ahead, store uncooked noodles on a floured tray in the fridge for up to 4 hours.
• A splash of starchy pasta water is the secret to a silky sauce that clings to the thick noodles instead of pooling at the bottom of the bowl.

You might also like

European

Bagna Cauda Piedmont Hot Dip

European

Italian Crispy Fried Salt Cod

European

Roman-Style Sheet Pan Pizza

European

Classic Italian Tagliatelle with Slow-Simmered Meat Ragu