Scialatielli with clams, bottarga and Amalfi lemon

GBC Mazzei Scialatielli FILM 1080P 24 2 2022
  • 4
  • 30 minutes plus 1 hour resting time for the pasta dough
Not yet rated

Scialatielli is a pasta shape originally from Amalfi in Campania, although it’s now enjoyed throughout southern Italy. Similar to tagliatelle, it’s shorter, thinner and cut by hand, and the dough can be made into sheets using a pasta machine or a rolling pin. Francesco pairs the silky ribbons with simply prepared clams brightened with white wine and lemon juice, before adding a touch of luxury with a grating of bottarga (dried mullet roe).

Watch Francesco and dozens of our other chefs show you how to cook the dishes they love as part of our Signature Series here.

First published in 2022






To make the pasta dough, combine both flours in a large mixing bowl or on a work surface and make a well in the centre. Add the egg yolks and start incorporating them into the flour until a dough forms. You may need to add a splash of water, but be careful not to overdo it

  • 200g of semola flour, or very fine semolina, plus extra for dusting
  • 200g of 00 flour
  • 10 egg yolks

When a rough ball of dough forms, knead by hand for 10 minutes, or until smooth (you could also use a stand mixer if you have one). Cover with a tea towel or wrap in cling film and leave to rest in the fridge or a cool place for at least an hour


Once rested, use a rolling pin or pasta machine to create a long sheet of dough around 2mm thick


Cut the sheet into neat rectangular pieces that are 30cm wide, then gently roll them up along the 30cm side. Cut into 3-4mm-thick ribbons to create the scialatielli. Toss the ribbons in your hands to separate them into individual strands, dusting with semola flour to ensure they don’t stick. Set aside


Bring a large pan of well-salted water to the boil. Meanwhile, fry the garlic and chilli in 2 tablespoons of olive oil for a few minutes, then add the zest of half the lemon and a few sprigs of parsley, followed by the clams and white wine. Cover with a lid and cook for 2 minutes, or until all the clams have opened (discard any that don’t)


Cook the scialatielli in the boiling water for 1 minute, then drain and immediately transfer to the pan with the clams. Cook for a further minute then add a small handful of chopped parsley, a drizzle of olive oil and finely grate in half of the bottarga. Toss or stir to help emulsify the sauce


Transfer to a serving dish (or serve straight from the pan) and finish with another squeeze of lemon, the remaining bottarga and a few more sprigs of parsley. Drizzle over a little more olive oil for good measure, then enjoy

  • 10g of bottarga
  • extra virgin olive oil, for frying and drizzling
First published in 2022

Francesco Mazzei reminds us why we fell in love with Italian food in the first place, conjuring soulful dishes that put flavour first.

Get in touch

Please sign in or register to send a comment to Great British Chefs.