Scialatielli ai Frutti di Mare Amalfitani
Campania, Amalfi Coast
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Campania — Amalfi Coast, Salerno province
II
Description
Amalfi Coast's signature pasta format — wide, short, irregular-edged fresh pasta made with flour, eggs, and fresh basil, tossed with a seafood stew of clams, mussels, shrimp, and squid in white wine, garlic, cherry tomatoes, and parsley. Scialatielli were invented in Amalfi in 1978 by chef Enrico Cosentino — a genuinely modern dish now embedded in the regional canon. The basil in the pasta dough, combined with the seafood broth, produces a flavour combination unique to this coastline.
III
The Thread
—Fresh hand-shaped pasta with a herb-infused element paired with seafood — both traditions use the herb directly in the pasta, not as a separate sauce Ligurian
—Short pasta format cooked with seafood and absorbing the seafood broth directly — parallel structure of pasta-as-seafood-broth-absorber Catalan
—Starchy pasta format cooked with seafood in wine and tomato until broth is absorbed — the same Greek and Italian logic of pasta finishing in seafood liquid Greek
IV
Flavour Context
Sea-fresh clam-mussel brine, white wine acidity, basil-infused pasta, cherry tomato sweetness — the Amalfi Coast distilled into a single bowl
Pillars V — VII
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