Recipe courtesy of Nina Picarello
Scialatiella Alla Pescatore: Scialatiella Pasta with Seafood
- Level: Easy
- Total: 1 hr 55 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 55 min
- Yield: 4 servings
Ingredients
Pasta:
2 1/2 cups flour
Salt
3 eggs
Sauce:
1/2 cup, plus 2 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 calamari squid, cut into rings
2 cups white wine
1 (28-ounce) can peeled tomatoes
15 mussels
15 clams
15 shrimp
1/2 cup chopped fresh parsley leaves
Salt
Crushed red pepper flakes, to taste
Directions
- For the pasta: To hand-make the pasta mix the flour, salt, and eggs together over a well floured surface and thin with a rolling pin. Roll the dough out and cut into 1/3-inch wide by 1-inch long strips. Unroll the strips and then place in a plate and sprinkle with flour. Allow to sit for 30 minutes before cooking.
- For the sauce: In a large saucepan heat 2 tablespoons oil, add the garlic and saute for 30 seconds. When the garlic is blonde add the calamari and 1 1/2 cups white wine and let it simmer for 10 minutes with the lid on. As the calamari gets softer, add the peeled tomatoes to the pan and keep covered over a medium heat.
- At the same time, in a separate large pan add the 1/2 cup olive oil, the remaining 1/2 cup white wine, mussels, clams, cover and cook until the shellfish open. Drain the liquid in the pan through a strainer; discard solids and set the liquid aside.
- Transfer the opened mussels and clams to the pan with the calamari, add a cup of the drained liquid, the shrimp, the parsley, crushed red pepper flakes, and salt to taste and cook for 10 more minutes.
- In a large pot bring water to a boil and cook pasta and then drain. Add the sauce with the mussels and clams and let it simmer for a few more minutes. Serve hot.
