This Scialatielli ai Frutti di Mare recipe, inspired by Giada De Laurentiis, is like a bite of the Amalfi Coast. Packed with briny clams, tender calamari, mussels, and shrimp, all tossed with fresh pasta in a light garlic-white wine sauce—it’s rustic, refined, and undeniably Italian. Whether you’re recreating a vacation memory or hosting a seaside-themed dinner, this dish is a Mediterranean favorite.
Scialatielli: Amalfi’s Signature Pasta
Originating from the Amalfi Coast, scialatielli is a short, thick ribbon pasta often made with milk and sometimes cheese in the dough. It was invented in the 1960s by Chef Enrico Cosentino. The name derives from the Neapolitan word sciglià, meaning “to ruffle,” which mirrors its rustic, frilled shape. It’s often paired with seafood due to its hearty texture and ability to hold sauce.
Beloved by Chefs, Celebrated in Italy
Giada has featured this dish on her shows, bringing it to American kitchens. It’s also a staple on menus in Positano, Amalfi, and Maiori. Renowned coastal chefs like Gennaro Esposito and Antonio Mellino have their own takes, emphasizing ultra-fresh shellfish and handmade pasta. It’s a star at seaside restaurants like Ristorante Eolo in Amalfi.
Perfect for Dinner Parties or Date Night
This pasta makes a stunning centerpiece for any Italian-themed dinner party. Serve it with crusty bread, a chilled Falanghina or Verdicchio, and finish with Lemon Delight or Limoncello Spritz. For a full Amalfi evening, play some classic Dean Martin or Italian seaside jazz in the background
Transport your taste buds to the Amalfi Coast—Scialatielli ai Frutti di Mare brings the sea right to your table. Tag @TheAmoreLife with your version and toast to la dolce vita!
Frutti Di Mare
Ingredients
Chili Oil
- 1/2 cup Olivie oil
- 1 tbsp Chili Flakes
Spicy Tomato Sauce
- 1 lb Campari tomatoes (halved)
- 1 Chile pepper (halved)
- 1/4 tsp Salt
Seafood Pasta
- 2 Lobster tails
- 1 lb Linguine
- 8 oz Large shelled and deveined shrimp
- 2 Shallots finely chopped
- 1/2 cup White wine
- 8 oz Scrubbed clams Mussels can be substituted
- 3 cup Parmigiano grated
- 2 tbsp Chopped parsley
- 1 tbsp Butter
- 2 Lemon zest
- Salt and Pepper
Instructions
- For the chili oil: Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Strain the oil into a heatproof container.
- For the spicy tomato sauce: Heat a large nonstick grill pan over medium-high heat. Drizzle the tomatoes and chile with 2 teaspoons of the chili oil and sprinkle with the salt. Grill until charred and softened, 4 minutes per side. Transfer the tomatoes to a bowl. Coarsely chop the chile, then add to the bowl with the tomatoes.
- For the pasta: Bring a large saucepan filled with salted water to a boil over medium-high heat. Add the lobster tails and cook until the shells turn red and the meat is opaque, 4 minutes. Transfer the tails to a cutting board. Continue to boil the water and add the linguine. Cook until the pasta has begun to soften but is still firm to the bite, stirring occasionally, 6 minutes. Drain, reserving 1/4 cup of the cooking water.
- While the pasta is cooking, prepare the seafood. Gently cut through the top of the lobster shells using scissors to remove the tail meat, then slice each tail in half lengthwise. Transfer to a large bowl and add the shrimp. Drizzle over 1 1/2 tablespoons of the chili oil and 1 teaspoon salt and toss to coat.
- Heat a large nonstick grill pan over medium-high heat. Grill the lobster tails and shrimp until cooked through, 4 minutes per side. Transfer the shrimp to a large bowl. Chop the lobster into 2-inch pieces and combine with the shrimp.
- Heat 2 tablespoons of the chili oil in a large saucepan over medium-high heat. Add the shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 4 minutes. Add the spicy tomato sauce and white wine and bring to a boil. Add the clams and cook, covered, until they open, 4 to 6 minutes.
- Add the pasta and reserved cooking water to the pan along with the Parmesan and toss to coat. Stir in the parsley, butter, lemon zest and salt and black pepper to taste. Add in the shrimp and lobster and drizzle with the remaining chili oil.