Scialatielli with clams, mussels, calamari, scampi and prawns, some cherry tomatoes and cascading parsley 

Today I propose a must of Neapolitan cuisine: recipe of Scialatielli with seafood, a tasty dish that is inevitable in fish-based restaurants. The scialatielli * a typical pasta shape of the Amalfi coast * was created by the hand of chef Enrico Cosentino in 1978 (presented at a culinary competition, earning him the entremetier of the year award); The name probably derives from two words of the Neapolitan dialect, namely, "scialare" (to enjoy) and "tiella" (frying pan). Scialatielli with seafood, a Neapolitan recipe from the Amalfi Coast, a classic dish on holidays and special occasions.

This dish that has its roots in the rich gastronomic tradition of Campania, in particular in the picturesque Amalfi Coast, kissed by the sun and bathed by the waters of the Tyrrhenian Sea, which has inspired a cuisine that celebrates the fresh flavors of the sea. Scialatielli are a variety of fresh pasta with an irregular shape and soft texture that makes them unique and perfect for capturing the intense flavors of seafood. Preparing this recipe does not require effort, but only the search for quality ingredients. Clams, mussels and prawns make the difference, along with cherry tomatoes, garlic, extra virgin olive oil and parsley, which reflect the Mediterranean influence present in the cuisine of Campania. Precisely for this reason, the dish represents not only a culinary experience, but also a fascinating immersion in the historical and cultural roots of one of the most fascinating regions of Italy. Enjoy your meal!

Ingredients

350 g Scialatielli

500 g Mussels

500 g Clams 

500 g Prawns

500 g Squid

2 cloves Garlic

Extra virgin olive oil

Parsley

Preparation

It is important to cook the seafood separately, so you will need 3 pans. Place the clams in a bowl with water and salt and leave them for about 1 hour so that they drain; Clean the squid by removing the entrails, detach the tentacles and chop into small pieces; Then clean the prawns by removing heads, shells and tails. Clean the mussels well place them in a pan with 2 tablespoons of water, cover with a lid and let them open spontaneously over medium-low heat. Filter the water from the mussels that came out during cooking using a colander lined with a tea towel. This allows all impurities to be eliminated. I recommend keeping a part of the mussels whole for decoration * then * put them on a separate plate. The water of the mussels should then be added to the pan with the clams, this step is important to give more flavor to the dish! In another pan, fry a clove of garlic with oil and pour in the clams, leaving them to open over high heat. At this point, add the shelled mussels and their filtered water. As for mussels, also for clams, take the mollusk out of the shells, keeping a part of it whole for the decoration of the dish. In another pan, fry 1 clove of garlic with a good drizzle of oil and add the squid and prawns. Bake for about 10 minutes. Finally, combine all the ingredients. In another pan, fry 1 clove of garlic with a good drizzle of oil and add the squid and prawns. Bake for about 10 minutes. Finally, combine all the ingredients. Serve your seafood scialatielli and enjoy them piping hot. And if you try them, let me know!

Tip

You can add pepper or chili pepper to taste. You can also prepare another shape of pasta with the mussel and clam sauce such as spaghetti, fettuccine or paccheri.