SCIALATIELLI CON VONGOLE E POMODORINI

Have you ever tried it? What’s your favorite way to enjoy it?

Introduction

Scialatielli with clams and cherry tomatoes is a timeless southern-Italian classic that smells like the sea and summer. Born on the Amalfi Coast, scialatielli — a thick, irregular fresh pasta — embraces a simple, fragrant sauce made of fresh clams, sweet cherry tomatoes, garlic, good olive oil and parsley. The result is an elegant yet humble plate that brings seaside memories to the table with every bite.

Why this dish works

It’s the harmony of a few quality ingredients. Fresh clams provide briny depth, cherry tomatoes bring sweetness and acidity, the pasta’s texture traps the sauce, and the finishing parsley and extra-virgin olive oil elevate everything. Nothing complicates the flavor — you just let the sea speak.

Ingredients (for 2 generous portions or 3 normal)

350 g scialatielli (fresh pasta)
1 kg fresh clams (vongole), cleaned and spurgated
200 g sweet cherry tomatoes, halved
2 cloves garlic, lightly crushed
1 small bunch fresh parsley, finely chopped
Extra-virgin olive oil, good quality, q.b.
Salt and freshly ground black pepper, q.b.
A splash of dry white wine (optional)

Equipment

Large bowl for purging clams, large wide pan for cooking the sauce and finishing the pasta, a pot for boiling pasta, a fine sieve for filtering clam liquor, kitchen tongs or skimmer, and a ladle for pasta water.