Gluten-Free Scialatielli Frutti di Mare
Dive into the vibrant flavors of coastal Italy with this Gluten-Free Scialatielli Frutti di Mare recipe, a culinary masterpiece that's perfect for seafood lovers and gluten-free diners alike. Handmade scialatielli pasta, crafted from gluten-free flour and xanthan gum, provides a soft, tender texture that pairs beautifully with a fragrant medley of mussels, clams, shrimp, and squid. The seafood is simmered in a savory white wine and cherry tomato sauce, infused with garlic, fresh parsley, and a hint of red pepper flakes for a delightful kick. Finished with a bright splash of lemon juice, this dish is a refreshing, elegant option that’s ideal for showcasing the flavors of the sea. Quick to prepare and packed with bold Mediterranean flavors, this gluten-free pasta dish is perfect for any special occasion or weeknight indulgence.
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Recipe Information
Ingredients
- 200 grams gluten-free all-purpose flour
- 1 teaspoon xanthan gum
- 2 units large eggs
- 1 tablespoon extra virgin olive oil
- 60 milliliters water
- 0.5 teaspoon salt
- 500 grams mixed seafood (mussels, clams, shrimp, squid)
- 3 units garlic cloves, minced
- 200 grams cherry tomatoes, halved
- 100 milliliters dry white wine
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon red pepper flakes
- 1 unit lemon, juiced
- 2 tablespoons extra virgin olive oil for cooking
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large bowl, combine gluten-free all-purpose flour and xanthan gum. Make a well in the center.
Beat the eggs lightly and add them into the well along with the olive oil and water.
Gradually combine the ingredients using your hands, kneading until a smooth dough forms. Wrap the dough in plastic wrap and let it rest for 20 minutes at room temperature.
On a floured surface, roll out the dough to about 1/8 inch thickness. Cut into strips about 1/4 inch wide and approximately 6 inches long to form scialatielli.
In a large pot of salted boiling water, cook the scialatielli for about 3-4 minutes, until they rise to the surface and are tender. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the mixed seafood to the skillet, stirring occasionally, and cook for about 3-5 minutes until the mussels and clams open and shrimp turn pink.
Add cherry tomatoes, white wine, red pepper flakes, salt, and black pepper. Allow the mixture to simmer for 5 minutes, stirring occasionally.
Once the sauce has slightly reduced, add the cooked scialatielli to the skillet. Toss well to combine with the sauce and seafood.
Add fresh parsley and lemon juice, tossing again to incorporate flavors evenly. Adjust seasoning with salt and pepper if necessary.
Serve immediately, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 5238 mg | 228% | |
| Total Carbohydrate | 211.7 g | 77% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 8.5 g | ||
| Protein | 110.2 g | 220% | |
| Vitamin D | 14.5 mcg | 72% | |
| Calcium | 460 mg | 35% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2370 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
