The scialatielli are a type of pasta typical of the Amalfi Coast, the tightness and ruggedness make it particularly suitable for fish condiments
They are strips, type fettuccine, but thick + and + court. They are traditionally hand made from flour, water and salt, but are also sold as the format of industrial production.
If you want to try to do it by hand try to take a look here
Ingredients.
500 g scialatielli
2 slices of swordfish
a handful of pine nuts
20-25 cherry tomatoes 1 clove of garlic, parsley
extra virgin olive
pepper 1 / 2 cup white wine
procedure.
Fry 's garlic in' oil, add the swordfish cubes, pine nuts and after a few minutes of cooking, the white wine. Do fade, and then pour the chopped tomatoes a pezzetti
Far cuocere il tutto a fiamma vivace per una decina di minuti e alla fine aggiungere il peperoncino e il prezzemolo tritato..
Aggiungere gli scialatielli al dente e gustate accompagnando con un buon bicchiere di Falanghina.
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