Scialatielli di Amalfi - Chef Recipe by Enrico Cosentino

Ingredients

Pasta:

300 g flour
120 ml milk
20 g Pecorino Romano
3 basil leaves
1 egg
15 g salt

Sauce:

2 cloved garlic
2 birds-eye chillies (finely chopped)
handful chopped parsley
250 g cherry tomatoes
200 g Springbay mussels
200 g Best vongole you can get (clams)
8 Crystal Bay prawns
150 ml fish stock

Method

Pasta:

Combine all ingredients together, knead for 3 minutes. Allow to rest for a minimum of 2 hours. Roll out onto a board or floured surface at 1 cm thickness. At this stage you may need to add a little flour as you go, then cut into thin strips.

While you are rolling out the pasta, bring a pot of salted water to boil.

In a large saucepan, add chopped garlic, chilli, cherry tomatoes and sauté on medium heat until tomatoes are cooked. Add seafood and fish stock and turn down heat. Simmer for about 5 minutes.

While sauce is simmering, add pasta to the boiling water and cook on high heat for 4 minutes.

Drain pasta and add to the sauce. Add chopped parsley and extra virgin olive oil, and season to your liking. Gently mix the pasta and sauce together, allowing the gluten from the pasta to make the pasta creamy.

Serve, and enjoy!

Credits: L'Artigiano Ristorante Italiano