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● Scialatielli with Clams
Scialatielli alla Vongole
For the pasta:
6 cups flour, plus extra
1/2 teaspoon salt, plus extra
6 eggs
For the sauce:
1 pound clams
salt
1 cup extra-virgin olive oil
2 garlic cloves, minced
1 cup dry white wine
1 tablespoon minced Italian parsley
freshly ground black pepper
Make the pasta: Mix the flour and salt on a counter, make a well in the center, add the eggs and mix until a dough forms (you may need to add a little water). Knead for 10 minutes, then wrap and let rest for 30 minutes. Using a pasta machine, roll the dough out. Cut into 6 pieces. Repeatedly roll each piece through a pasta machine, starting at the widest setting and finishing at the next-to thinnest setting. Using a pastry wheel, cut each sheet into 2 x 1/2 inch strips. Twist each strip with your fingers, turning one end in one direction and the other end in the opposite direction, then spread out on a floured tray. Make the sauce: Soak the clams in cool water to cover with 1 tablespoon of salt for 30 minutes, then drain and rinse. In a 12-in skillet over medium-high heat, warm the olive oil. Add the garlic and after 30 seconds add the clams. Cook for 3 minutes, then add the wine and parsley and cook 5 more minutes, the season with pepper. Meanwhile, bring a large pot of water to a boil. Add salt and the pasta and cook until al dente, then drain. Fold into the skillet with the sauce, adjust the salt and serve immediately. ● Serves 4
Wine
Suggestion, Generous full-bodied white