Lemony Italian Scialatielli with Seafood and Fresh Basil
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Scialatielli Pasta
- 1
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.
- 2
Knead the dough
Mix until dough forms, then knead on a floured surface for 10 minutes until smooth.
- 3
Chill the dough
Wrap in cling film and refrigerate for at least 30 minutes.
Preparing the Seafood
- 1
Sauté garlic
In a large skillet, heat 1 tbsp olive oil over medium heat. Add garlic and sauté until fragrant.
- 2
Cook seafood mix
Add the seafood mix; cook until shrimp turn pink and mussels and clams have opened.
Tip: To boost flavor, use the juice from the cooked seafood in your sauce. Use the freshest seafood available to enhance the dish's flavor.
- 3
Set aside seafood
Remove from heat and set aside.
Tip: Discard any mussels or clams that do not open during cooking.
How to Make Lemony Italian Scialatielli with Seafood and Fresh Basil
Total time: 2 h · Yields 4 servings
- 1
Rolling the Pasta
Roll out the scialatielli dough to about 3mm thick and cut into 10-inch long strips.
- 2
Cooking the Pasta
Boil pasta in salted water for 8–10 minutes until al dente, then drain.
- 3
Combining Everything
Return seafood skillet to medium heat, add lemon juice, zest, white wine, and basil. Stir in cooked pasta and toss well.
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