Seafood with Fresh Pasta

Fresh Pasta “Scialatelli”
Servings: 10
1 pound all purpose 00 flour
½ pound semolina flour
2 eggs
1 cup whole milk


  1. Combine AP flour, semolina flour, egg into the mixer. Place in the kitchenaid using a bread hook. Start the mixer on medium.
  2. Add the milk slowly.
  3. Dough should not stick to the bowl.
  4. Flour the table.
  5. Roll dough into pieces. Place flour all over.
  6. Score flattened dough into a square and use a pasta cutter.
  7. Fold square pasta and lightly press. Cut in half
  8. Reapply flour on the table
  9. Place on top of each other.
  10. Use the pasta cutter to make fetticini thick strips, press and flick away from the main dough.
  11. Sprinkle the pasta with flour.
  12. In a large pot of boiling water, add a palmful of salt.
  13. Cook pasta for 3 minutes, stirring occasionally.
  14. Remove the pasta when it floats to the top.
  15. Add to the seafood sauce.

Seafood Sauce

½ garlic clove
½ cup olive oil
2 cups cherry tomatoes, halved
3 pounds mussels and clams


  1. Place a skillet on high heat and add 2 Tablespoons of olive oil. Add the garlic clove and allow to brown. Remove.
  2. Add the rest of the olive oil. Allow to heat.
  3. Add the cherry tomatoes and cook for 1 minute.
  4. Add the seafood and cover for 5 minutes.
  5. Check every 3 minutes to ensure that all the shells are open.
  6. Serve with pasta.

You can check that clams are fresh by slipping a knife into the opening. IF the clam clamps down, it is alive and fresh.

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