How to make Illuzione’s ‘Scialatielli al Limóncello e Vongole’
You will need:
For the scialatielli (makes eight portions)
- 600 g 00 flour
- 500 g durum wheat semolina flour
- 500 ml limoncello
- 500 ml water
- 180 g stracchino cheese
- 20 g salt
For the sauce (per portion)
- 150 g clams (or ‘vongole’)
- 1 clove of garlic
- 50 g extra virgin olive oil
- 100 g cherry tomatoes (Sicilian, if possible)
- 1 red chili pepper (optional)
- To make the dough, first combine the flours and salt. Then, creating a well in the middle, add a little limoncello at a time as you start to knead. When that’s combined, add the water and cheese, and continue to knead for 10 to 15 minutes until you get a smooth consistency.
- Roll the dough into a ball and keep it covered in a bowl for at least 30 minutes.
- To make your scialatielli, roll the dough with a rolling pin or pasta machine until it’s a few millimetres thick (it should not be as thin as tagliatelle). Fold or roll the dough back on itself and slice it into pieces roughly 10 cm in length and 1 cm in width. Set aside until you’re ready to cook.
- Using a wide frying pan (big enough to hold the sauce and pasta too), gently brown the garlic and the chili in oil.
- Slice the tomatoes in half and sauté them in the same pan.
- Wash your clams and add them to your pan – adding the juices too as this will keep your dish moist. The clams are cooked when the shells open (be mindful not to over-cook).
- At the same time, boil the scialatielli in salted water until almost cooked and drain. Add this to your sauce and warm through. Sprinkle with chopped parsley on top to serve.
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