Ingredients
- 1/4 cup extra-virgin olive oil, plus more as needed
- 4 clove garlic, sliced
- 1/4 teaspoon crushed red pepper
- 24 teaspoon littleneck clams
- 20 ounce scialatielli (recipe follows)
- 8 ounce arugula, tough stems removed
- 1/4 cup fresh basil chiffonade
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/4 cup extra-virgin olive oil, plus more as needed
- 4 clove garlic, sliced
- 1/4 teaspoon crushed red pepper
- 24 teaspoon littleneck clams
- 20 ounce scialatielli (recipe follows)
- 8 ounce arugula, tough stems removed
- 1/4 cup fresh basil chiffonade
- 1 tablespoon chopped fresh flat-leaf parsley
- 3 cup "00" flour, plus more as needed
- 1/2 cup semolina flour
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper, preferably medium grind
- 1 tablespoon very finely chopped fresh basil
- 1 tablespoon very finely chopped fresh flat-leaf parsley
- 1 cup whole milk, plus more as needed
Preparation
Baking Directions:
Bring a large pot of well salted water to a boil.
In a large sauté pan, heat the ¼ cup olive over medium-low heat.
Add the garlic and crushed red pepper and cook, stirring occasionally, until the garlic is tender, about 3 minutes.
Add the clams and 1 cup water.
Cover, increase the heat to medium-high, and cook, shaking the pan occasionally, until the clams have opened.
Meanwhile, cook the pasta until not quite tender, about 3 minutes.
Reserve some of the pasta cooking water and gently drain the pasta.
Add the pasta to the sauté pan with the clams and toss gently.
Finish cooking the pasta in the sauté pan, adding a little pasta water if needed.
When the pasta is al dente, add the arugula, basil, and parsley, and cook, tossing gently, until the arugula has wilted.
Drizzle with a little olive oil if the pasta looks dry.
Wine pairing?
Traditionally from Campania, this beautiful seafood pasta is delicate yet complex.
The wine that comes to mind would be one from around the Amalfi Coast, like a Ravello Bianco with its pale straw color, racy green fruits, and savory aromatics.
It's complex and polished, and the proximity of the ocean and the region's volcanic soils brings out the wine's salty minerality and firm structure.
To make ScialatielliIn a stand mixer fitted with the paddle attachment, combine the flours, kosher salt, pepper, basil, and parsley on low speed.
Add the milk a little at a time until the dough just comes together.
Gather the dough, which may look cracked and dry, wrap it in plastic wrap, and refrigerate for at least 1 hour and up to 24 hours to hydrate.
(If refrigerating the dough for more than 1 hour, wrap the dough in a towel to keep light out so that it doesn't oxidize and discolor.)
Lightly flour a rimmed baking sheet.
Cut the dough into 3 pieces.
Work with one piece at a time and keep the other pieces wrapped in plastic wrap and refrigerated.
Flatten the piece into a square and run it through the widest setting on a pasta machine.
Fold the dough and run it through again.
Do this a few times to knead the dough.
Adjust the machine to the next thinnest setting, flour the dough lightly, and roll it through.
The herbs in the dough may make rolling a little tricky; if the dough tears, just gather it up and roll it through again.
Roll the dough into sheets 1/8 inch thick; on most machines that means rolling to the 4 setting.
Cut the sheets into lengths of about 6 inches.
Using the linguine cutter, cut the sheets into strands.
Dust the strands with a little flour, then gather into nests by wrapping them around your hand (we gather them into 5-ounce nests).
Dust the nests with a little more flour, place on the baking sheet, and freeze until hard.
(Once the pasta is rock-hard, it can be transferred to freezer bags or other airtight containers and kept frozen for up to 1 month.)
