SCIALATIELLI WITH CLAMS AND CHERRY TOMATOES 

Scialatielli are a shape of fresh long pasta typical of Campania cuisine, shaped like large spaghetti but shorter, traditionally prepared by hand but can also be purchased in supermarkets. The basic dough of this fresh pasta is egg-free 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. Generally, fresh pasta takes less time to cook than dry pasta, the only precaution will be to prevent it from sticking during cooking, by adding a tablespoon of extra virgin olive oil to the pot with water. For the realization of this recipe, such as mussels, lupins, clams, are ideal, in addition to being very tasty, they are generally low in calories and also rich in protein. 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 tbsp extra virgin olive oil

1 cup white wine

Chili pepper

7-8 cherry tomatoes

Preparation

Put the drained clams in a pan with 2 tablespoons of extra virgin olive oil, a crushed clove of garlic and a little chopped parsley, cover and let the clams open over high heat, shaking the pan occasionally. Remove the clams that have remained closed and detach the clams from the valves, keeping a few whole clams aside, then filter the cooking liquid. In a saucepan, pour the extra virgin olive oil and the remaining garlic until golden, then add the chili pepper, the cherry tomatoes deprived of 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 them, put them in the pan with the clams and cherry tomatoes and mix everything. Add the remaining parsley and sauté over high heat for a minute. Transfer the scialatielli with clams and cherry tomatoes to the plates and decorate with the whole clams set aside. Serve the scialatielli with clams and cherry tomatoes while they are still hot.

Bon appétit and... See you next time!