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).
See the full recipe here: https://www.greatbritishchefs.com/recipes/scialatielli-clams-recipe

Head over to our Signature Series page to get exclusive access to more videos like this one: https://www.greatbritishchefs.com/signature-series-video
Become a member of the Great British Chefs Club: https://www.greatbritishchefs.com/membership

Subscribe to Great British Chefs YouTube channel: http://togbc.com/chansub

Follow Great British Chefs here:
Facebook: https://www.facebook.com/greatbritishchefs
Instagram: https://www.instagram.com/gbchefs
Twitter: https://twitter.com/gbchefs
Pinterest: https://www.pinterest.co.uk/gbchefs

Visit our shop: https://shop.greatbritishchefs.com/