SCIALATIELLI PASTA WITH CLAMS
Scialatielli are a typical pasta from the Amalfi coast
Provided by apinchofitaly
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Mix the flour with the milk, add the basil and all the other ingredients and knead till everything is mixed togethet and the dough is smooth.
- Leave it to rest for 30 min, then roll out the dough using a rolling pin and cut into long stripes(they should be a bit thicker than spaghetti, but shorter).
- Cook in salted boiling water when the clams are almost ready.
- Golden the garlic and red hot pepper with oil in a wide frying pan(as it will have to contain the clams and also the Scialatielli).
- Add well-washed clams, cover and wait until open, but make sure you don't cook them too long as they get smaller and chewy. Make sure you leave most of their juice as that will make the pasta moist and delicious!
- Aside, cook the Scialatielli in salted boiling water, and drain them slightly undercooked, add them to clams, saute' everything and put some fresh chopped parsley on top before serving.
- Tip:
- Some people like to add little tomatoes cut in halves and saute' aside in a frying pan.
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