Best 4 Scialatiella Alla Pescatore Scialatiella Pasta With Seafood Recipes

SCIALATIELLA ALLA PESCATORE: SCIALATIELLA PASTA WITH SEAFOOD

Steps:

• For the pasta: To hand-make the pasta mix the flour, salt, and eggs together over a well floured surface and thin with a rolling pin. Roll the dough out and cut into 1/3-inch wide by 1-inch long strips. Unroll the strips and then place in a plate and sprinkle with flour. Allow to sit for 30 minutes before cooking.
• For the sauce: In a large saucepan heat 2 tablespoons oil, add the garlic and saute for 30 seconds. When the garlic is blonde add the calamari and 1 1/2 cups white wine and let it simmer for 10 minutes with the lid on. As the calamari gets softer, add the peeled tomatoes to the pan and keep covered over a medium heat.
• At the same time, in a separate large pan add the 1/2 cup olive oil, the remaining 1/2 cup white wine, mussels, clams, cover and cook until the shellfish open. Drain the liquid in the pan through a strainer; discard solids and set the liquid aside.
• Transfer the opened mussels and clams to the pan with the calamari, add a cup of the drained liquid, the shrimp, the parsley, crushed red pepper flakes, and salt to taste and cook for 10 more minutes.
• In a large pot bring water to a boil and cook pasta and then drain. Add the sauce with the mussels and clams and let it simmer for a few more minutes. Serve hot.

SPAGHETTI ALLA PESCATORA

Steps:

• Wash all seafood well and set aside.
• Heat olive oil in a large frying pan over medium-high heat. Add garlic and saute lightly, about 30 seconds. Add clams, mussels, and 4 teaspoons parsley and cook for 3 to 4 minutes. Add calamari, shrimp, salt, and red pepper and cook for 2 minutes. Add wine, stir, and then let some of the liquid evaporate for 2 minutes. Add tomato sauce and remainder of parsley and stir well.
• While sauce is cooking, cook spaghetti in a large pot of boiling salted water until al dente. Drain pasta and add to pan with sauce. Toss well and serve immediately.

SCIALATIELLI PASTA WITH CLAMS

Steps:

• Mix the flour with the milk, add the basil and all the other ingredients and knead till everything is mixed togethet and the dough is smooth.
• Leave it to rest for 30 min, then roll out the dough using a rolling pin and cut into long stripes(they should be a bit thicker than spaghetti, but shorter).
• Cook in salted boiling water when the clams are almost ready.
• Golden the garlic and red hot pepper with oil in a wide frying pan(as it will have to contain the clams and also the Scialatielli).
• Add well-washed clams, cover and wait until open, but make sure you don't cook them too long as they get smaller and chewy. Make sure you leave most of their juice as that will make the pasta moist and delicious!
• Aside, cook the Scialatielli in salted boiling water, and drain them slightly undercooked, add them to clams, saute' everything and put some fresh chopped parsley on top before serving.
• Tip:
• Some people like to add little tomatoes cut in halves and saute' aside in a frying pan.

PASTA ALLA PESCATORE

Steps:

• In hot pan, heat oil.
• Add clams, garlic and onion and saute for approximately 3 minutes.
• Add tomatoes, white wine, and fish stock and cook until clams open.
• Add sea scallops, mussels, shrimp, and marinara. Cook 3 minutes.
• Add squid and cover and cook just until mussels and clams open. Discard any unopened mussels or clams.
• Bring 6 quarts salted water to a boil. Cook angel hair approximately 6 or 7 minutes until al dente. Drain well and place into 4 hot bowls.
• Arrange seafood around plate.
• Add butter and herbs to sauce. Stir until butter is melted. Spoon over pasta and garnish with fresh thyme.