The original recipe of the Campania scialatielli provides that they are made by hand, while the seafood sauce is prepared by cooking crustaceans and molluscs separately, to respect the different cooking times.
The dialect term “scialatielli” derives from the verb “sciglià” which in the Neapolitan dialect has the meaning of “to mess”.
In the Italian language, the verb to ruffle, referring to hair, means “to ruffle, to mess up”. Another theory says, however, that the name derives from the union of two words of the Neapolitan dialect, namely “scialare” (enjoy) and “tiella” (pan).
Ingredients:
500 g Flour 1 egg 150 ml Milk 60 g grated pecorino q.b. salt and pepper q.b. Extra virgin olive oil q.b. Basil
For the seafood sauce
250 g Mussels 250 g Veraci clams 250 g Fasolari 250 g Cannolicchi 8 Shrimps 8 Scampi 2 cloves Garlic 300 g Cherry tomatoes q.b. Chili pepper q.b. Parsley q.s. salt and pepper q.b. Extra virgin olive oil
- For 4 persons
Preparazione
Arrange the ingredients on a marble surface: flour, egg in the center, pecorino cheese, pepper, extra virgin olive oil, salt and finely chopped basil.
Mix the ingredients with a fork, adding the milk little by little, when the mixture takes on consistency, work the dough with your hands for about 10 minutes, until you reach a smooth and compact result.
Wrap the dough in cling film and let it rest for about an hour in a cool, dry place.
Take the dough and roll it out with a rolling pin until it reaches a threshold of a few millimeters.
Roll up the threshold on itself and cut the scialatielli with a knife: length of about 10-12 cm. and thickness of about 3-4 mm.
Wash and clean the shellfish thoroughly.
Put 2 tablespoons of extra virgin olive oil in a pan, add a clove of garlic and let it brown.
Add the shellfish, cover with a lid and let them open before removing them from the heat.
Shell a part of the molluscs, setting aside some with the shell to decorate the dish.
Filter, collect and set aside the cooking liquid.
Brown the other clove of garlic with 4 tablespoons of extra virgin olive oil, add the cherry tomatoes cut in half, a pinch of red pepper and, after a few minutes, add the cooking liquid set aside.
Cook over low heat for about 20 minutes. After this time, add the prawns and scampi, cook for about 10 minutes and then add the molluscs, letting everything cook for another two minutes. Season with salt and pepper.
Boil the scialatielli, drain them “al dente” and add them to the sauce.
Sprinkle with chopped parsley and mix everything.
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The scialatielli are a fairly recent invention (in 1978 in Amalfi by the Neapolitan chef Enrico Cosentino) and today they are quite easily found on the market both fresh and dried, in case they can be replaced by tagliatelle.
La Molisana has good quality on the market: La Molisana, Scialatielli Pasta Lunga, SOLO Grano Italiano – 500g a 1,49 € on line.
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