Scialatielli alle vongole
Thank you to Caldesi for this recipe.
- Difficulty Intermediate
- Preparation time
- Cooking time
- Serves 4/6
- For the Pasta
- 500 g ‘00’ flour
- 225 ml whole or semi-skimmed milk
- 1 egg
- 50 g basil or parsley
- 35 g Parmesan finely grated
- For the Sauce
- 5 Tbsp Filippo Berio Monti Iblei Extra Virgin Olive Oil
- 1 courgette cut into fine strips
- 600 g clams
- 1 large clove of garlic peeled and lightly crushed
- Freshly ground black pepper
- 50 ml white wine
- Handful of parsley roughly chopped
Mix the flour and cheese together in a large bowl and make a well in the centre. In a separate bowl, mix the milk and egg together and then add to the flour. Use one hand or a dough scraper to blend the ingredients into a rough ball of dough. Turn out and knead on a floured work surface for about 5 minutes until it is smooth and well blended. Discard any dry crumbs that haven't blended in. At this point the pasta can be wrapped in clingfilm and kept in the fridge for up to one day.
Roll half the pasta out into an oval shape and push through the thickest setting of a pasta machine. Fold the ends of each strip in and push it through again. Repeat until smooth and about 3 mm thick. It should go through the rollers about seven times.
Cut the pasta sheets into 12 x 9 cm rectangles. Flour the pieces well and put these through the tagliatelle cutter on the machine to cut into ribbons. To do these by hand use a rolling pin to roll out a length of pasta to the above measurements. Dust the rectangles with flour and loosely roll up. Cut the roll into 1 cm wide lengths with a cook's knife then separate the strips.
The pasta should be well floured and either frozen in freezer bags or cooked within 10 to 15 minutes or it will become sticky. Cook in salted boiling water for 3 to 4 minutes and toss into the sauce to finish cooking for a couple more minutes. If cooking from frozen allow another minute to cook.
For the sauce
Heat 1 tablespoon of oil in a large frying pan and fry the courgette strips until crispy. Remove from the pan and set aside on kitchen paper to drain.
Heat the remaining oil in the pan and when hot add the clams and garlic, then cover. Shake the pan frequently and cook until all the clams have opened. Pour in the wine and allow the sauce to reduce slightly.
Meanwhile cook the scialatielli. Once cooked toss them into the pan with the clams, along with a tablespoon of cooking water. Add the parsley, adjust the seasoning if necessary and serve in warmed bowls with the pecorino cheese.