Scialatielli with Mussels, Clams & Shrimp
This is another delicious pasta dish we were served at “La Favorita O’ Parrucchiano” in Sorrento, Italy. Fresh seafood is so abundant there that every dish tasted spectacular!
1 lb. Scialatielli Pasta (or any pasta type)
½ Cup Dry White Wine
1 Dozen Littleneck Clams, Scrubbed & 1 Dozen Mussels, Scrubbed
3 Tbsp. Extra Virgin Olive Oil, 6 Sliced Garlic Cloves, ½ Tsp. Red Pepper Flakes,
2 Cups Cherry Tomatoes (Cut in Half), ½ Cup Dry White Wine
1 lb. Large Shrimp, Peeled & Deveined, Salt & Pepper to Taste
2 Tbsp. Fresh Parsley, Chopped
Bring the wine to a boil in a large saucepan. Add the mussels and cook, covered, over high heat for approx. 2 minutes, until the shells open. Remove the mussels from the pan and set aside. Add the clams to the saucepan and cook, covered, over high heat for approx. 3-4 minutes, until the shells open. Remove the clams from the pan and set aside. Pour the cooking liquid into a glass measuring cup and set aside (be sure to separate any grit left behind from the shells). Meanwhile, heat the olive oil in a large sauté pan. Add the sliced garlic and sauté for 2 minutes. Add the red pepper flakes and the cut cherry tomatoes and sauté for approx. 3-4 minutes, stirring occasionally. Add the dry white wine and cook for 2-3 minutes, bringing the mixture to a boil. Lower the heat and add the shrimp. Cover with a lid and cook for approx. 5 minutes. Meanwhile, bring a large pot of well salted water to a boil. Add the pasta and cook according to package directions (approx. 8-10 minutes for al dente pasta). Before draining the pasta, reserve about ½ cup of the cooking water. Add the cooking liquid and drained pasta to the tomato mixture in the sauté pan. Mix well to combine the flavors. Stir gently and season to taste with salt and pepper. Garnish with fresh chopped parsley, if desired.