Lemony Italian Scialatielli with Seafood and Fresh Basil
A Delightful Fusion of Handmade Pasta and Fresh Seafood
This Italian classic dish combines handmade scialatielli pasta with a medley of fresh seafood, enhanced by a zesty lemon-basil sauce for a refreshing and elegant dining experience.
- 1 h 30 min
- 4
- Advanced
Ingredients
For the Scialatielli Pasta
For the Seafood Mix
For the Lemony Basil Sauce
For Garnishing
Preparation
Preparing the Scialatielli Pasta
Combine dry ingredients and liquids
In a large bowl, combine flour and salt. Make a well in the center and add egg, milk, and olive oil.
Knead the dough
Mix until dough forms, then knead on a floured surface for 10 minutes until smooth.
Chill the dough
Wrap in cling film and refrigerate for at least 30 minutes.
Preparing the Seafood
Sauté garlic
In a large skillet, heat 1 tbsp olive oil over medium heat. Add garlic and sauté until fragrant.
Cook seafood mix
Add the seafood mix; cook until shrimp turn pink and mussels and clams have opened.
To boost flavor, use the juice from the cooked seafood in your sauce. Use the freshest seafood available to enhance the dish's flavor.
Set aside seafood
Remove from heat and set aside.
Discard any mussels or clams that do not open during cooking.
Cooking Process
Rolling the Pasta
Roll out the scialatielli dough to about 3mm thick and cut into 10-inch long strips.
Cooking the Pasta
Boil pasta in salted water for 8–10 minutes until al dente, then drain.
Combining Everything
Return seafood skillet to medium heat, add lemon juice, zest, white wine, and basil. Stir in cooked pasta and toss well.
Plating & Serving
Lemony Italian Scialatielli with Seafood and Fresh Basil
Lemony Italian Scialatielli with Seafood and Fresh Basil
Serve elegantly
Plate the pasta by swirling it into a mound, nestling the mixed seafood around, and drizzling with the lemony sauce.