Easy Main Italian

Seafood pasta (Scialatielli al frutti di mare)

Name: Seafood pasta (Scialatielli al frutti di mare) recipe
Yield: 2
Cuisine: /italian
Ingredients: 200g baby octopus; 200g mussels; 50.00 ml extra virgin olive oil, plus extra, to drizzle; 2 garlic cloves, finely chopped; 1 long red chilli, finely chopped; 200g clams (vongole), rinsed; 2 jumbo green king prawns, peeled (heads and tails intact), deveined; 200g fresh calamari tube, cleaned, cut into strips; 1 punnet cherry tomatoes (we used a mix of red and yellow); 100ml dry white wine; 250g fresh scialatielli pasta (see note); 62.50 ml finely chopped flat-leaf parsley

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by Orazio D’Elia

CHEF

Jan 16, 2025

"Scialatielli, which comes from the word ‘scialare’ (to enjoy’), is a Neapolitan pasta that you can’t go past when in a seafood restaurant on the Amalfi Coast. The pasta itself is flavoured with parsley or basil (depending on the type of sauce it’s served with) and when it’s mixed with fresh seafood, it’s just heaven. Nothing beats seafood dishes in summer." - Orazio D’Elia

200g baby octopus
200g mussels
2 1/2 tbs extra virgin olive oil, plus extra, to drizzle
2 garlic cloves, finely chopped
1 long red chilli, finely chopped
200g clams (vongole), rinsed
2 jumbo green king prawns, peeled (heads and tails intact), deveined
200g fresh calamari tube, cleaned, cut into strips
1 punnet cherry tomatoes (we used a mix of red and yellow)
100ml dry white wine
250g fresh scialatielli pasta (see note)
1/4 cup finely chopped flat-leaf parsley

Method

1.

Bring a large saucepan of salted water to the boil and have a large bowl of iced water ready. Blanch the octopus in the boiling salted water for 1 minute. Using tongs, transfer to the iced water to cool. Reserve pan and water. Drain octopus and cut into 6 pieces. De-beard mussels.
2.

Heat the oil in a large saucepan over medium-low heat. Cook the garlic and chilli (this is your soffritto), stirring, for 2 minutes until softened (don’t let the garlic burn). Increase heat to high and add all the seafood, the tomatoes and the white wine. Give it a little toss and cover. Cook for 4 minutes, until everything is cooked and vongole and mussels have opened.
3.

Meanwhile, bring reserved pan of water to the boil. Cook pasta until al dente.
4.

While the pasta cooks, remove prawns from pan and set aside.
5.

Drain the pasta and add to seafood mixture. Toss over low heat for 2-3 minutes, until combined and sauce thickens slightly. Stir through the parsley, season with freshly ground black pepper and taste for salt.
6.

Divide between 2 serving shallow plates and top each with a prawn. Buon appetito!

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Recipe Notes

Scialatielli is a pasta traditionally made in the Amalfi region. It is a thick and semi-long pasta. It’s available from Italian delis. You can substitute any long fresh pasta.