Entree: Italy – Campania / Naples – Scialatielli ai Frutti di Mare (Fresh thick ribbon pasta tossed with mixed Mediterranean shellfish and seafood in a garlicky tomato and white wine sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 12 oz (340 g) scialatielli (fresh thick ribbon pasta)  
- 1 lb (450 g) mussels, scrubbed and debearded  
- 1 lb (450 g) clams, scrubbed  
- 8 oz (225 g) squid tubes, cleaned and sliced into rings  
- 8 oz (225 g) shrimp, peeled and deveined, approx. 12 medium  
- 3 tbsp (45 ml) extra-virgin olive oil  
- 2 tbsp (30 g) unsalted butter  
- 4 cloves garlic, thinly sliced (approx. 12 g)  
- 1 pint (300 g) cherry tomatoes, halved  
- 1/2 cup (120 ml) dry white wine  
- 1/2 tsp (2 g) red pepper flakes  
- 1 1/2 tsp (9 g) kosher salt, adjust to taste  
- 1/2 tsp (1 g) freshly ground black pepper  
- 1/2 cup (30 g) fresh flat-leaf parsley, chopped  
- Juice of 1 lemon, about 2 tbsp (30 ml)  
- Lemon wedges for serving

Instructions

1. Bring a large pot of salted water to a rolling boil for the pasta. Keep it on high but do not cook pasta yet.  
2. Heat the olive oil and butter in a very large skillet or sauté pan over medium heat until butter melts. Add the sliced garlic and red pepper flakes and cook 30–45 seconds until fragrant but not browned.  
3. Add the halved cherry tomatoes and 1/2 tsp kosher salt; cook 3–4 minutes until tomatoes begin to break down. Pour in the white wine and simmer 2 minutes to reduce slightly.  
4. Add the mussels and clams, cover the pan, and cook 4–6 minutes until most shells have opened. Remove any remaining closed shells and set pan uncovered. Reserve 1/2 cup (120 ml) of the cooking liquid and discard any shells removed.  
5. Meanwhile add the scialatielli to the boiling water and cook until just al dente, 2–3 minutes for fresh pasta (follow package for times if using store-bought). Reserve 1 cup (240 ml) pasta cooking water, then drain pasta.  
6. Add the squid rings and shrimp to the pan with the shellfish and cook 2–3 minutes until shrimp are pink and squid is tender. Stir in the reserved shellfish cooking liquid and 1/4 cup (60 ml) of the reserved pasta water.  
7. Add the drained scialatielli to the pan and toss gently over medium heat to combine, adding more pasta water as needed to create a silky sauce and to coat the pasta, about 1–2 minutes. Stir in the parsley, lemon juice, remaining salt and pepper to taste.  
8. Remove from heat, adjust seasoning, and serve immediately with lemon wedges on the side.