Scialatielli with clams, bottarga and Amalfi lemon

  • Main
  • easy
  • 4
  • 30 minutes, plus 1 hour resting time for the pasta dough



First published in 2022
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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
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