Scialatielli all’Amalfitana – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Italian Servings: 4
Italy Region / Locale: Italian Servings: 4Originating from the stunning Amalfi Coast, ‘Scialatielli all’Amalfitana’ is an exquisite pasta dish that beautifully encapsulates the essence of Southern Italy. Scialatielli, a type of fresh pasta thicker than spaghetti with a shorter and irregular shape, pairs perfectly with a medley of fresh seafood, ripe tomatoes, and aromatic herbs, reminiscent of the vibrant coastal flavors. Traditionally, this dish is celebrated for its simplicity yet profound depth in taste, bringing the refreshing breeze of the Mediterranean right to your table.
Ingredients
- Scialatielli pasta – 400 g / 14 oz
- Extra virgin olive oil – 3 tablespoons
- Garlic cloves – 3, minced
- Cherry tomatoes – 300 g / 10.5 oz, halved
- Mixed seafood (mussels, clams, prawns) – 500 g / 1 lb
- White wine – 100 ml / 3.4 fl oz
- Fresh parsley – A handful, chopped
- Lemon zest – From 1 lemon
- Salt – To taste
- Freshly ground black pepper – To taste
Instructions
- In a large pan, heat the olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the cherry tomatoes and cook until they start to soften.
- Add the mixed seafood and white wine, and cook until the seafood is just tender.
- Cook the scialatielli pasta in a large pot of salted boiling water until al dente, about 8-10 minutes.
- Drain the pasta and add it to the seafood mixture. Toss well to combine.
- Sprinkle the chopped parsley and lemon zest over the pasta and stir gently.
- Season with salt and freshly ground black pepper to taste before serving.
Substitutions
- Scialatielli pasta -> Fettuccine
- Mixed seafood -> Only prawns or squid
- White wine -> Vegetable broth
Enhancements in the Next Evolution
- Add a pinch of red chili flakes for heat.
- Incorporate saffron threads for a deeper seafood flavor.
- Garnish with freshly grated pecorino for extra richness.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
