Name: Scialatielli with clams, bottarga and Amalfi lemon
Total time: 30 min
Ingredients: 200g of semola flour, or very fine semolina, plus extra for dusting; 200g of 00 flour; 10 egg yolks; 600g of clams, washed and cleaned; 1 garlic clove, finely grated; 1 small red chilli, finely sliced; 1 bunch of flat-leaf parsley; 20g of bottarga; 50ml of white wine; 1 lemon, ideally an Amalfi lemon; extra virgin olive oil, for frying and drizzling; sea salt

Scialatielli with clams, bottarga and Amalfi lemon

by Francesco Mazzei

Ingredients

200g of semola flour, or very fine semolina, plus extra for dusting

Store Cupboard

200g of 00 flour
10 egg yolks
sea salt

Fish & Shellfish

600g of clams, washed and cleaned
20g of bottarga

Fruit & Vegetables

1 garlic clove, finely grated
1 lemon, ideally an Amalfi lemon

Spices & Dried Herbs

1 small red chilli, finely sliced

Salad & Fresh Herbs

1 bunch of flat-leaf parsley

Beverages

50ml of white wine

Oils & Vinegars

extra virgin olive oil, for frying and drizzling