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Scialatielli all'Amalfitana | Pezzogna all'acqua pazza

Scialatielli Amalfi Style

Ingredients (for 4 people)

- for the scialatielli:
400gr. of flour; 3, basil leaves; several spoons of Extra- virgin olive oil; a pinch of grated cheese; 100 gr. of milk; a pinch of pepper and salt;

- for the condiment:
600 gr. of clams, tartufi, mussels; 150 gr. of shelled shrimps; 250 gr. of small cuttlefish; 250 gr. of piennolo tomatoes; 20 gr. of green olives and capers; a drizzle of olive oil; 2-3 cloves of garlic, abundant parsley.

With the flour and milk make a pastry and gradually add the finely chopped basil, the olive oil, the grated cheese, a pinch of pepper and salt. Leave the pastry to repose for about thirty minutes and then roll out with a rolling pin, cut into small, thin strips and cook in boiling water.

While the scialatielli boil, in a large frying pan heat the oil and the chopped garlic until golden and then add the seafood, shrimps, and the cuttlefish cut into small pieces, add tomatoes and leave to cook for a few minutes then add the olives and capers.
Drain the pasta well before it becomes too soft and add to the sauce, cook together for a minute or two, then sprinkle with plenty of chopped parsley and serve straight away…