Go Back
Scialatielli ai frutti di mare in a white bowl with mussels, clams, shrimp, squid, parsley, and lemon on wood

Scialatielli ai Frutti di Mare

Classic Campania seafood pasta with homemade scialatielli, clams, mussels, shrimp, and squid in a light white wine and tomato broth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

For the scialatielli pasta (fresh)
  • 300 g tipo 00 flour plus extra for dusting
  • 2 large eggs
  • 3 tbsp whole milk substitute water to make dairy free
  • 5 g fresh basil leaves, finely chopped optional but traditional
  • 1 pinch fine sea salt
For the seafood sauce
  • 400 g clams (vongole), purged Manila or littleneck clams work
  • 400 g mussels, scrubbed and debearded
  • 200 g medium shrimp, peeled and deveined 16-20 count
  • 200 g squid, cleaned, cut into 1 cm rings tentacles kept whole
  • 200 g cherry tomatoes, halved datterini or Pachino preferred
  • 4 garlic cloves, thinly sliced
  • 150 ml dry white wine Falanghina or Pinot Grigio
  • 5 tbsp extra virgin olive oil
  • 20 g flat-leaf parsley, roughly chopped
  • 1/2 tsp red chili flakes optional, to taste
  • to taste fine sea salt taste before adding - shellfish are already salty
  • to taste black pepper

Method
 

Make the scialatielli
  1. Mound the flour on a clean work surface and make a well in the center. Add the eggs, milk, chopped basil, and salt.
  2. Beat the eggs with a fork, gradually drawing in flour from the inner wall of the well until a shaggy dough forms.
  3. Knead the dough with the heel of your hand for 8-10 minutes until smooth and slightly tacky. Wrap in cling film and rest at room temperature for 20 minutes.
  4. Roll the dough out to about 3 mm thick and cut into strips roughly 5-7 mm wide and 10-12 cm long. Dust lightly with flour and set aside on a floured tray.
Cook the seafood
  1. Heat 3 tbsp olive oil in a wide deep skillet over high heat. Add the squid rings and tentacles and cook for 2 minutes without stirring, until opaque. Remove from the pan and set aside.
  2. Reduce heat to medium. Add the remaining olive oil and the sliced garlic. Cook for 1-2 minutes until pale golden and fragrant, not brown.
  3. Add the chili flakes if using, then the cherry tomatoes. Cook for 3 minutes, pressing them gently with the back of the spoon until they soften and release their juice.
  4. Increase heat to high. Add the clams and mussels and pour in the white wine. Cover immediately and cook for 4-5 minutes, shaking the pan once or twice, until all shells have opened. Discard any that remain closed.
  5. Add the shrimp and cook uncovered for 2 minutes until pink and just curled. Remove the pan from heat while you finish the pasta.
Cook and finish the pasta
  1. Bring a large pot of generously salted water to a rolling boil. Cook the fresh scialatielli for 2-3 minutes until almost al dente - they should still have a slight bite.
  2. Reserve a full ladle of pasta cooking water before draining. Drain the scialatielli.
  3. Return the seafood pan to medium heat. Add the scialatielli to the pan along with 3-4 tbsp of the reserved pasta water. Toss everything together for 1-2 minutes until the pasta finishes cooking and the sauce coats each strand.
  4. Add back the reserved squid, scatter over the parsley, and give one final toss. Taste and adjust seasoning carefully - the shellfish liquid usually provides enough salt.
  5. Divide among four warm shallow bowls. Drizzle with a little cold-pressed olive oil and serve immediately.

Notes

If you're using dried scialatielli, the total cook time stays the same but start the pasta water earlier - dried pasta takes 10-12 minutes and should hit the pan sauce while still slightly undercooked.