Scialatielli with sea-food
Ingredients for 4 persons
For the preparation of the Scialatielli:
For the sauce:
Knead all the ingredients for the scialatielli and make a dough, put it to rest under a cloth for about 30 minutes. Stretch the dough with a rolling pin to a thin sheet of pasta of about 5mm thick and cut it in stripes of about 10 cm long and 4 cm wide. Cook the pasta obtained in abundant boiling salted water.
Slightly fry in a frying pan the minced garlic clove with the heated olive oil, add the sea fruits previously cleaned and shelled, the tomatoes and the minced parsley. Cook the ingredients on a lively flame for a couple of minutes. Sprinkle with salt and the grounded pepper. Drain the cooked scialatielli and transfer them in the frying pan with the sauce, mix all the ingredients well together and serve.
During the 1970's, since I was charmed by the fragrance and the taste
of the sea fruits, in a restaurant on the Amalfi Coast, I invented
to combine, with the assemblage of the three types of sea fruits,
the "piennolo" tomatoes, parsley, garlic and fine extra
virgin olive oil sprinkled over these ingredients, a pasta called "scialatielli",
which has exported the fragrance and the taste of Campania's modern
cuisine beyond the regional and national borderland.
Note:Recipe prepared by the Chef Enrico Cosentino at the Restaurant Caruso in Sorrento.