Scialatielli with clams
Scialatielli are a format of fresh long pasta typical of Campania cuisine, in the shape of large spaghetti but shorter, traditionally prepared by hand but can also be purchased in supermarkets. The basic dough of this fresh pasta is eggless and is made with durum wheat semolina, water and a pinch of salt. It can be enriched with the addition of special ingredients such as vegetables, spices or aromas that give life to imaginative colored pastes. In general, fresh pasta takes less time to cook than dry pasta, the only precaution will be to prevent it from sticking during cooking, adding a tablespoon of extra virgin olive oil to the pot with water. For the realization of this recipe, shellfish such as mussels and clams are ideal, as well as being very tasty, they are generally low in calories and also rich in protein.
It's been quite some time that I want to knead the scialatielli following the original recipe and today free from work commitments, I put myself in good spirits and I prepared these scialatielli with clams. I spend just a few words on this shape of pasta of recent birth, in fact they see the light for the first time at the hands of chef Enrico Cosentino who creates this pasta "almost" egg not in a seaside place as easily could be considered since the preponderant use is to season them with seafood or fish sauces but in S. Giovanni in bloom a very pretty village of the Sila. The scialatielli make good with many sauces and in particular with those based on porcini mushrooms, that are of excellent quality and widespread on the territories of the vast Sila plateau. The scialatielli with clams respect the classic dimensions in the shape of the pasta, they are 10 cm long and 1 cm wide, but what most characterizes them is the rather high thickness of 3 – 4 mm that makes them consistent during chewing. Even the dough of scialatielli is particular, the amount of egg is very small, a couple of eggs are used on 500 g of flour compared to the five present in the classic tagliatelle.
To prepare them I use flour with the addition of a maximum of 10% semolina and to knead I do not use water but milk and a little olive oil. Everything is then flavored with grated pecorino cheese, chopped basil leaves and completed with a pinch of salt. The seasoning sauce of these scialatielli with clams is identical to what I prepare for spaghetti with clams in white. The important thing is to have clams available that are required to purge in salt. Keep them immersed at room temperature in a brine of water and salt to 30% for half a day in order to be sure that any sandy residues are expelled in time, allowing us to eat them without annoying crunches. For the rest, boil the scialatielli in moderately salted water for 5 minutes and then sauté them with the clams, completing after serving with a grating of lemon peel if desired.
To prepare scialatielli with clams and cherry tomatoes, you need
Ingredients
350 g Scialatielli1 kg Clams2 cloves Garlic1 bunch ParsleySalt6 tablespoons Extra virgin olive oil1 glass White wineChili pepper7-8 cherry tomatoes
Preparation
Put the clams already purged in a pan with 2 tablespoons of extra virgin olive oil, a clove of crushed garlic and a little chopped parsley, cover and open the shellfish over high heat, shaking the pan occasionally. Remove the clams left closed and detach the shellfish from the valves, keeping aside some whole clams, then filter the cooking liquid. {Alternatively, to purge them, carefully wash the clams under running water and place them in a container with cold water for at least 3 hours, then proceed with the cooking indicated above}. In a pan, pour the extra virgin olive oil and the remaining garlic making it brown, then add the chili, the tomatoes deprived of the skin and seeds and cut in half, the clams with their cooking liquid and finally deglaze with a glass of white wine. Add a pinch of salt and continue cooking for a few minutes. In a pot with boiling salted water, cook the scialatielli al dente, drain, put them in the pan with clams and cherry tomatoes and mix everything. Add the remaining parsley and sauté over high heat, over high heat, for one minute. Transfer the scialatielli with clams and cherry tomatoes to the plates and decorate with the whole clams kept aside. Serve the scialatielli with clams and cherry tomatoes still hot.
Bon appétit and... until the next recipe!
Scialatielli are a format of fresh long pasta typical of Campania cuisine, in the shape of large spaghetti but shorter, traditionally prepared by hand but can also be purchased in supermarkets. The basic dough of this fresh pasta is eggless and is made with durum wheat semolina, water and a pinch of salt. It can be enriched with the addition of special ingredients such as vegetables, spices or aromas that give life to imaginative colored pastes. In general, fresh pasta takes less time to cook than dry pasta, the only precaution will be to prevent it from sticking during cooking, adding a tablespoon of extra virgin olive oil to the pot with water. For the realization of this recipe, shellfish such as mussels and clams are ideal, as well as being very tasty, they are generally low in calories and also rich in protein.
It's been quite some time that I want to knead the scialatielli following the original recipe and today free from work commitments, I put myself in good spirits and I prepared these scialatielli with clams. I spend just a few words on this shape of pasta of recent birth, in fact they see the light for the first time at the hands of chef Enrico Cosentino who creates this pasta "almost" egg not in a seaside place as easily could be considered since the preponderant use is to season them with seafood or fish sauces but in S. Giovanni in bloom a very pretty village of the Sila. The scialatielli make good with many sauces and in particular with those based on porcini mushrooms, that are of excellent quality and widespread on the territories of the vast Sila plateau. The scialatielli with clams respect the classic dimensions in the shape of the pasta, they are 10 cm long and 1 cm wide, but what most characterizes them is the rather high thickness of 3 – 4 mm that makes them consistent during chewing. Even the dough of scialatielli is particular, the amount of egg is very small, a couple of eggs are used on 500 g of flour compared to the five present in the classic tagliatelle.
To prepare them I use flour with the addition of a maximum of 10% semolina and to knead I do not use water but milk and a little olive oil. Everything is then flavored with grated pecorino cheese, chopped basil leaves and completed with a pinch of salt. The seasoning sauce of these scialatielli with clams is identical to what I prepare for spaghetti with clams in white. The important thing is to have clams available that are required to purge in salt. Keep them immersed at room temperature in a brine of water and salt to 30% for half a day in order to be sure that any sandy residues are expelled in time, allowing us to eat them without annoying crunches. For the rest, boil the scialatielli in moderately salted water for 5 minutes and then sauté them with the clams, completing after serving with a grating of lemon peel if desired.
To prepare scialatielli with clams and cherry tomatoes, you need
Ingredients
350 g Scialatielli
1 kg Clams
2 cloves Garlic
1 bunch Parsley
Salt
6 tablespoons Extra virgin olive oil
1 glass White wine
Chili pepper
7-8 cherry tomatoes
Preparation
Put the clams already purged in a pan with 2 tablespoons of extra virgin olive oil, a clove of crushed garlic and a little chopped parsley, cover and open the shellfish over high heat, shaking the pan occasionally. Remove the clams left closed and detach the shellfish from the valves, keeping aside some whole clams, then filter the cooking liquid. {Alternatively, to purge them, carefully wash the clams under running water and place them in a container with cold water for at least 3 hours, then proceed with the cooking indicated above}. In a pan, pour the extra virgin olive oil and the remaining garlic making it brown, then add the chili, the tomatoes deprived of the skin and seeds and cut in half, the clams with their cooking liquid and finally deglaze with a glass of white wine. Add a pinch of salt and continue cooking for a few minutes. In a pot with boiling salted water, cook the scialatielli al dente, drain, put them in the pan with clams and cherry tomatoes and mix everything. Add the remaining parsley and sauté over high heat, over high heat, for one minute. Transfer the scialatielli with clams and cherry tomatoes to the plates and decorate with the whole clams kept aside. Serve the scialatielli with clams and cherry tomatoes still hot.
Bon appétit and... until the next recipe!
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