Scialatielli Frutti di Mare
Dive into the flavors of the Amalfi Coast with this exquisite Scialatielli Frutti di Mare recipe, a true celebration of Italy’s coastal culinary heritage. Featuring scialatielli pasta—a thicker, shorter variation of traditional pasta—this dish is brought to life with a medley of succulent seafood including mussels, clams, shrimp, and calamari. A rich, aromatic sauce of garlic, cherry tomatoes, and dry white wine, enhanced by fish stock and finished with fresh parsley and a touch of zesty lemon, ensures every bite is bursting with vibrant, seaside flavors. Quick yet elegant, this recipe is perfect for a special dinner, offering restaurant-quality flair that’s simple to recreate at home. Pair it with a crisp glass of white wine and let your taste buds embark on a Mediterranean escape! Keywords: Scialatielli pasta, Frutti di Mare, seafood pasta recipe, Italian coastal cuisine, Mediterranean flavors.
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Recipe Information
Ingredients
- 500 grams Scialatielli pasta
- 4 tablespoons Olive oil
- 4 Garlic cloves
- 300 grams Cherry tomatoes
- 100 milliliters Dry white wine
- 2 tablespoons Fresh parsley
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 700 grams Mixed seafood (mussels, clams, shrimp, calamari)
- 200 milliliters Fish stock
Instructions
Begin by cleaning the seafood. Scrub the mussels and clams under cold water and remove beards. Peel and devein the shrimp, leaving the tails intact. Slice the calamari into rings.
In a large pot, bring water to a boil, add salt, and cook the scialatielli according to the packaging instructions until al dente. Drain and set aside.
While the pasta is cooking, heat 4 tablespoons of olive oil in a large skillet over medium heat.
Crush the garlic cloves with the side of a knife and add them to the pan, sautéing until golden and fragrant, about 1-2 minutes.
Halve the cherry tomatoes and add them to the pan, stirring occasionally until they start to soften, about 4 minutes.
Pour in the dry white wine and increase the heat to medium-high to let it simmer for 2 minutes, allowing the alcohol to evaporate.
Add the mixed seafood to the pan along with the fish stock. Cover with a lid and cook for about 5-7 minutes, until the mussels and clams have opened and the shrimp are pink and opaque.
Remove the lid. Season with salt and black pepper to taste. Discard any mussels or clams that did not open.
Add the cooked scialatielli to the seafood mixture and toss to combine, allowing the pasta to soak up the flavors for about 2 minutes.
Remove from heat and stir in the chopped parsley and lemon zest.
Serve immediately, ensuring each bowl gets a generous amount of pasta and seafood. Optionally, drizzle with extra olive oil and garnish with additional parsley.
Nutrition Facts
Calories |
3149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 3674 mg | 160% | |
| Total Carbohydrate | 391.1 g | 142% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 18.9 g | ||
| Protein | 195.8 g | 392% | |
| Vitamin D | 17.5 mcg | 88% | |
| Calcium | 620 mg | 48% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 3555 mg | 76% | |
*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.
