Recipe courtesy of Nina Picarello
Episode: Restaurants
Scialatiella Alla Pescatore: Scialatiella Pasta with Seafood
Total:
1 hr 55 min
Prep:
30 min
Inactive:
30 min
Cook:
55 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 55 min
Prep:
30 min
Inactive:
30 min
Cook:
55 min
Yield:
4 servings
Level:
Easy

Ingredients

Pasta:
  • 2 1/2 cups flour
  • Salt
  • 3 eggs
Sauce:
  • 1/2 cup, plus 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 calamari squid, cut into rings
  • 2 cups white wine
  • 1 (28-ounce) can peeled tomatoes
  • 15 mussels
  • 15 clams
  • 15 shrimp
  • 1/2 cup chopped fresh parsley leaves
  • Salt
  • Crushed red pepper flakes, to taste

Directions

For the pasta: To hand-make the pasta mix the flour, salt, and eggs together over a well floured surface and thin with a rolling pin. Roll the dough out and cut into 1/3-inch wide by 1-inch long strips. Unroll the strips and then place in a plate and sprinkle with flour. Allow to sit for 30 minutes before cooking.

For the sauce: In a large saucepan heat 2 tablespoons oil, add the garlic and saute for 30 seconds. When the garlic is blonde add the calamari and 1 1/2 cups white wine and let it simmer for 10 minutes with the lid on. As the calamari gets softer, add the peeled tomatoes to the pan and keep covered over a medium heat. 

At the same time, in a separate large pan add the 1/2 cup olive oil, the remaining 1/2 cup white wine, mussels, clams, cover and cook until the shellfish open. Drain the liquid in the pan through a strainer; discard solids and set the liquid aside. 

Transfer the opened mussels and clams to the pan with the calamari, add a cup of the drained liquid, the shrimp, the parsley, crushed red pepper flakes, and salt to taste and cook for 10 more minutes. 

In a large pot bring water to a boil and cook pasta and then drain. Add the sauce with the mussels and clams and let it simmer for a few more minutes. Serve hot.

Recipe courtesy of Nina Picarello
Episode: Restaurants

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