Seafood Scialatielli Pasta with Shrimp, Clams, and Mussels

Scialatielli with Seafood (Scialatielli ai Frutti di Mare)

Category: First Courses
Serves: 2

This classic Italian seafood pasta dish, Scialatielli ai Frutti di Mare, combines tender handmade scialatielli pasta with a medley of fresh seafood, including clams, mussels, and shrimp. The sweet and briny flavors from the seafood are enhanced by a simple yet flavorful tomato and garlic sauce, creating a dish that transports you to the Amalfi coast with each bite.

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Ingredients

Instructions

1. Prep the Seafood:
   Begin by preparing the clams. Place them in a bowl, adding about 1 tablespoon of salt and covering them with water. Set them aside to allow the clams to release any sand.
   For the shrimp, carefully remove the shells, leaving the heads on, and make an incision along the back to remove the intestinal vein. Set the shrimp aside.

2. Prepare the Fresh Parsley:
   Pick the parsley leaves from the stems, setting aside the stems for later. Finely chop the leaves and set them aside.

3. Cook the Seafood:
   In a large pan, heat a drizzle of extra virgin olive oil over medium heat. Add the parsley stems and one clove of garlic, sautéing for about 2 minutes to infuse the oil with flavor.
   Raise the heat slightly and add the mussels and clams to the pan, along with a splash of water to help them open. Cover the pan and allow the shellfish to cook, checking occasionally.

4. Filter the Shellfish Liquids:
   Once the mussels and clams have opened, use tongs to transfer them to a colander set over a bowl to collect the cooking liquid. Set the shellfish aside and discard any shells that did not open.

5. Cook the Pasta:
   While the seafood is cooking, bring a large pot of salted water to a boil and cook the scialatielli according to the package instructions. Remember to reserve 2-3 minutes before draining to allow the pasta to finish cooking in the sauce.

6. Make the Tomato Sauce:
   In the same pan where you cooked the shellfish, add another drizzle of olive oil and the remaining garlic clove, sliced. Sauté until the garlic is fragrant, then add the peeled cherry tomatoes. Stir and cook for about 7 minutes, allowing the tomatoes to break down into a light sauce.

7. Combine the Seafood:
   While the sauce is simmering, remove the shells from the mussels and clams, discarding any empty ones. Once the tomato sauce is ready, remove the garlic cloves and parsley stems. Add the shrimp to the pan, followed by the mussels and clams. Stir gently to combine, and allow the shrimp to cook through, about 2-3 minutes.

8. Finish the Dish:
   Once the scialatielli are cooked, drain them and add them to the seafood sauce, stirring gently to coat the pasta in the flavorful mixture. If the sauce is too thick, add some of the reserved cooking liquid from the shellfish to loosen it. Cook everything together for another 2-3 minutes, allowing the pasta to absorb the sauce.

9. Season and Serve:
   Taste the dish and adjust the seasoning with salt and black pepper to your preference. Garnish with the chopped parsley, and serve immediately, ensuring that each plate has a generous portion of seafood and a sauce that clings to the pasta.

Tips for Perfect Scialatielli ai Frutti di Mare

• Pasta Choice: Scialatielli is the ideal pasta for this dish due to its thick, ridged texture that holds onto the sauce beautifully. If you can’t find scialatielli, you can substitute with another thick pasta, like fettuccine or pappardelle.
• Seafood Freshness: Fresh seafood makes all the difference in this dish. Try to source the freshest clams, mussels, and shrimp for the best results. If fresh isn’t available, frozen seafood can be a good alternative, but make sure to thaw it properly before cooking.
• Flavor Balance: The combination of garlic, olive oil, and fresh parsley elevates the flavors of the seafood. Make sure to use good-quality olive oil, as it enhances the dish significantly.

This Scialatielli ai Frutti di Mare is a show-stopping dish that’s perfect for any seafood lover. Its rich flavors, coupled with the tender scialatielli pasta, will leave your taste buds begging for more. Pair it with a crisp white wine for a complete Italian dining experience. Buon appetito!