Scialatiella Alla Pescatore: Scialatiella Pasta With Seafood
Serves: 6
Amos O'Hara
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
43
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2.5 cups
Flour1
Salt3
Eggs2 cloves
Garlic (finely chopped)2 cups
White Wine15
Mussels15
Clams15
ShrimpsDirections:
1
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
2
Roll the dough out and cut into 1/3-inch wide by 1-inch long strips
3
Unroll the strips and then place in a plate and sprinkle with flour
4
Allow to sit for 30 minutes before cooking
5
For the sauce: In a large saucepan heat 2 tablespoons oil, add the garlic and saute for 30 seconds
6
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
7
As the calamari gets softer, add the peeled tomatoes to the pan and keep covered over a medium heat
8
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
9
Drain the liquid in the pan through a strainer; discard solids and set the liquid aside
10
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
11
In a large pot bring water to a boil and cook pasta and then drain
12
Add the sauce with the mussels and clams and let it simmer for a few more minutes
13
Serve hot