SCOGLIO 1903: THE SCIALATIELLI PASTA WITH SEAFOOD OF MY RESTAURANT PINETA 1903 ON AMALFI COAST

from my book: Bellissimo – The Authentic Amalfi Coast Cuisine Recipes

SERVE: 4 people

INGREDIENTS

• Fresh pasta : 400 gr. Scialatielli or fettuccine
• Seafood : 700 gr mussels, 700 gr. Clams (If it’s possible very fresh)
• Prawns: 300 gr. – very fresh
• Scampi fish : 200 gr. – very fresh
• Squid: 300 gr. (already cleaned and eviscerated)
• 10/12 units of Cherry tomatoes
• 6 spoons of Extra virgin olive oil Olio
• 2 Garlic
• white wine just enough
• Parsley just enough
• Salt  just enough

This is one of signature dish in my restaurant Pineta 1903. The Scialatielli allo Scoglio is without doubt the more requested dish in my restaurant Pineta 1903.

PREPARATION

First of all put the clams for 12 hours to purge in cold salty water (40gr. of salt for 1 litre of water). Change the water two or three times, so in this way they’ll leave all the sand. Then rinse under cold running water. Scrub the mussels with a brush iron and remove any filaments, wash well and leaving them in the water for a few minutes. Clean the crustaceans by removing heads, tails, shells and the black filaments. Clean the squid by removing the internal part, the bone and the external skin. Rinse under cold water and cut into rings.

In a pan, heat the olive oil with 1 peeled clove of garlic, put the clams and the mussels, blend them with white wine. Cover and cook at lively fire when they are all opened, turn off the fire immediately to prevent the shellfish from over-cooking and take them with a slotted spoon. Divide them in two: one part peel them and one part leave them in the shell for decoration. Filter the cooking liquid and set it aside in large bowl.

In a saucepan, fry the garlic in 5 more tablespoons of olive oil and discard them when they start to brown. Add the chopped squid and brown it for 4-5 minutes and blend with white wine and leave evaporate. Add the prawns and scampi and cook for another 5 minutes. Combine the washed, seeded and diced cherry tomatoes, then a ladle of the seafood’s cooking water (as it dries add the cooking liquid of the molluscs) and cook for fifteen minutes. Season with salt.

Cook scialatielli in boiling not too salty water, drain al dente, transfer it to the pan with the sauce, add mussels and clams and a few tablespoons of hot clam cooking liquid and leave to flavor for a few minutes. Serve immediately each portion garnished with some seafood in the shell and a sprinkling of parsley.