Scialatielli All'amalfitana - Chef Recipe by Alessandro Pizzolato

Ingredients

Scialatielli, the soul of the Amalfi Coast, weaves romance into every bite with its rustic, handmade charm. This short, thick pasta, crafted from semolina, milk, egg and a whisper of Parmigiano Reggiano, evokes the sun-kissed hills and azure waters of its coastal home. Each strand captures the essence of Italian love for tradition and flavour, offering a tender, chewy embrace that perfectly marries with vibrant, aromatic sauces. Here, Chef Alessandro Pizzolato transforms this humble pasta into a stunning dish bringing La Dolce Vita to your table.

For the pasta:

400 g Farina di Semola di Grano Duro Rimacinata
1 egg
175mL milk
30 g Parmigiano Reggiano
A good pinch of basil
11mL extra virgin olive oil

For the sauce:

150 g Tiger prawn meat
12 black mussels
20 pipis
150 g calamari
200mL Passata di Pomodoro Mutti
15 cherry tomatoes cut in ½
1 long red chilli, slice in 1mm wheels
1 garlic clove crushed
1 bunch flat parsley chopped
100mL white wine for cooking
150mL cooking olive oil

Method

For the pasta:

Combine all ingredients in a mixer with the paddle attachments until uniform. Remove from the bowl and work over a bench dusted with semola until a smooth surface is achieved.

Wrap with cling film and rest in the fridge for a minimum of 30 minutes.

With the help of a pasta roller machine, form 2 mm thick sheets, cut in sections of 10 cm length and start cutting the scialatielli 0.8 cm wide either with a knife, or with a fettuccine cutter.

Place the scialatielli over a bench dusted with semola, or on a tray, also well dusted with Semola to avoid sticking.

When needed, cook for 3 minutes in salted, boiling water.

For the sauce:

Place a wide pan with matching lid over high heat.

In a bowl, place all the seafood, garlic, cherry tomatoes, chilli, 100mL of cooking olive oil, salt and pepper to taste.

Place all the seafood in the searing hot pan, place the lid on and shake it vigorously.

Turn the heat to medium and cook for 1 minute.

Remove the lid, add the wine and place the lid back until the mussels and the clams open.

Remove the mussels and the clams from the pan and put aside to avoid overcooking.

Add the passata di pomodoro, chopped parsley, check the seasoning and cook for 4-5 minutes on low heat.

Meanwhile, drop the pasta and cook for 3 minutes in salted boiling water.

Transfer the pasta in the pan, add a ladle of cooking water and the remaining olive oil.

Increase the heat to max and toss the pasta for a minute or two until the sauce sticks and gets glossy.

Remove from the heat, serve in 4 pasta bowls and garnish with the mussels, the clams and a drizzle of extra virgin olive oil.

Credits: Alessandro Pizzolato

Photo Credits: Settimo Brisbane