Scialatielli all’Amalfitana

Ingredients

• 300g (10.5 oz) scialatielli pasta 300g (10.5 oz) scialatielli pasta
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 200g (7 oz) calamari, cleaned and sliced into rings 200g (7 oz) calamari, cleaned and sliced into rings
• 200g (7 oz) mussels, cleaned and debearded 200g (7 oz) mussels, cleaned and debearded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 400g (14 oz) canned tomatoes, crushed 400g (14 oz) canned tomatoes, crushed
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Lemon wedges (for garnish) Lemon wedges (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Cook the scialatielli pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the shrimp, calamari, and mussels to the skillet. Cook until the shrimp turns pink and the mussels open.
4. 4.
   Remove the seafood from the skillet and set aside.
5. 5.
   In the same skillet, pour in the white wine and let it simmer for a few minutes until it reduces slightly.
6. 6.
   Add the crushed tomatoes and chili flakes to the skillet. Season with salt and pepper to taste. Simmer for 10-15 minutes to allow the flavors to meld together.
7. 7.
   Return the cooked seafood to the skillet and toss to coat it with the sauce.
8. 8.
   Add the cooked scialatielli pasta to the skillet and toss gently to combine everything together.
9. 9.
   Serve the Scialatielli all’Amalfitana hot, garnished with fresh parsley and a squeeze of lemon juice.

Treat your ingredients with care...

• Shrimp — Make sure to devein and peel the shrimp before cooking. This will ensure a clean and enjoyable eating experience.
• Calamari — To achieve tender calamari, either cook it quickly over high heat or simmer it for a longer time until it becomes tender. Avoid overcooking, as it can result in rubbery calamari.
• Mussels — Before cooking, scrub the mussels thoroughly and remove any beards. Discard any mussels that do not close when tapped, as they may be spoiled.

Tips & Tricks

• For a spicier kick, increase the amount of chili flakes according to your preference.
• Serve the Scialatielli all’Amalfitana with a side of crusty bread to soak up the delicious sauce.
• If you prefer a lighter version, you can substitute the white wine with vegetable broth.
• Feel free to add other seafood such as clams or scallops to enhance the variety of flavors.
• To save time, you can use store-bought scialatielli pasta instead of making it from scratch.

Serving advice

Serve the Scialatielli all’Amalfitana in individual pasta bowls or plates. Garnish each serving with a sprinkle of fresh parsley and a squeeze of lemon juice for a burst of freshness. Accompany the dish with a side of crusty bread to mop up the flavorful sauce.

Presentation advice

To present the Scialatielli all’Amalfitana beautifully, arrange the pasta neatly in the center of the plate. Place the seafood on top of the pasta, ensuring an even distribution. Drizzle some of the sauce over the seafood and garnish with fresh parsley. Serve with lemon wedges on the side for an inviting touch.