Briny, bright, with a kick at the end, that is the essence of this dish, one of our favorite pasta from the region. It would work well with dried spaghetti or bucatini, but the lightly cheesy hint to this pasta and its ability to soak up the sauce makes it well worth the extra effort. Be careful not to overcook the mussels, or all your hard work will be for naught. Here is how to prepare the perfect scialatielli with mussels, tomatoes, lemon zest, and chili.
Yield: 4 to 6 servings
Ingredients
4 cups cake flour
1 extra large egg
5 tablespoons extra-virgin olive oil
1 cup whole milk
3 tablespoons Pecorino, grated
2 tablespoons basil, minced
1 medium yellow onion
2 large cloves garlic, sliced thin
1/2 teaspoon red chili flakes
1 cup whole crushed tomatoes
1/2 cup white wine
zest grated from 1 lemon
1 lb mussels, scrubbed and debearded
2 tablespoons parsley, minced
kosher salt, to taste
Directions
On a clean surface, place flour in a circle. Make a well in the center and add egg, milk, two tablespoons oil, Pecorino, and basil. Gradually combine ingredients and knead until dough is smooth about 7 to 8 minutes. Wrap dough in Saran and allow to rest for 30 minutes. Cut dough into thirds. Using a pasta rolling machine, put 1/3 of the dough through the widest setting three times. Repeat the process with two smaller settings. Place rolled-out dough onto a cutting board and cut into 1/2-inch slices. Place strands on a sheet pan and cover with a slightly damp kitchen towel. Repeat the process with the remaining two-thirds of the dough.
Bring a large pot of water to a boil and add salt. Add pasta and cook until noodles float to the surface, about 1 minute. Drain, reserving 1 cup of pasta water.
In a large sauté pan, heat three tablespoons of oil on medium heat. Add onions and sauté until soft, about 6 minutes. Add garlic, chili, and a large pinch of salt and sauté an additional 2 minutes. Crush tomatoes with your hands and add to the pan with wine, reserved pasta water, and zest. Cook for 3 to 4 minutes and add mussels. As soon as the mussels open, add cooked pasta and parsley and mix well. Drizzle a bit of extra-virgin olive on top and serve immediately.
If you liked our Scialatielli with Mussels, Tomatoes, Lemon Zest and Chili recipe, check out:
Scallop Crudo with Jalapeno, Lemon Zest, Shallot and Cilantro
