Scialatielli ai Frutti di Mare with Denis Dello Stritto

Join Chef Denis Dello Stritto (Eataly) as he teaches us how to make scialatielli with frutti di mare (seafood)!

Denis Dello Stritto is nothing if not passionate about authentic Italian cuisine and the traditions from which it evolved. The roots of Dello Stritto’s culinary ardour were planted during his childhood in a small farming village north of Naples, Italy. The village, Caiazzo, has historically been famed for the quality of its olives and more, and nearly everyone is engaged in food production. “The smell, the taste and the honest culture were part of my upbringing,” he says. “Simplicity and respect for the ingredients are what I need to give guests the essence of my land.” Pursuit of quality product is a big priority for Dello Stritto, who personally combs farmers markets and fish markets for the best ingredients from local purveyors. While the significance of such ingredients can’t be minimised, Dello Stritto says it can be quantified: “60 percent of what makes a professional Italian chef is the chef, and 40 percent is the quality of the product.” What percentage is passion for the Italian chef, then? “Passion is 120%!”  he says. Dello Stritto’s dream is for a restaurant where people don’t even need to see the menu - instead, they just feel a connection with the food.

Ingredients Needed for the Scialatielli: 

• 200g flour (7oz)
• 1 egg 
• 70-100 gr whole milk  
• 1 Table spoon olio extravergine d'oliva 
• 8ea gresh basil leaf  
• a pinch fine sea salt
• 15g (0.5oz) parmiggiano Reggiano  
• 10g (0.3oz) pecorino  
• q.b. blk pepper 

Ingredients needed for the Frutti di Mare: 

• 7 oz clams 
• 7 oz mussless 
• 1 cloves garlic 
• 1 bunch fresh parsley 
• ½ cup Extra Virgin Olive Oil  
• 1 glass White wine  
• ½ lb fresh cherry tomato  
• 1 tsp capers  

Tools needed to cook: 

• Pot  
• Pan with lids  
• Mixing bowl  
• Rolling pin – empty wine bottle or pasta mahine  
• Kitchen knife  
• Spoon