Scialatielli with artichokes and clams

Ingredients for 4 people

  • 600 gr of fresh green Scialatelli (parsley and basil) Leonessa
  • 500 gr of clams
  • 2 artichokes (mammarelle)
  • 6 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • 1/2 glass of white wine
  • pecorino romano
  • fresh parsley
  • salt


In a pan fry the garlic in oil, just start to brown add the artichokes cut into small cloves, and cook for a couple of minutes, then add the wine, let it evaporate. Finally I add the clams, a little parsley, a ladle of water to cook the scialatelli and cover the pan until the clams are opened. On the side in a large pot boil at least 6 liters of water, just boil the scialatelli bubbles, drain them al dente (about 8 min.) And jump them into the pan adding the cheese and fresh parsley. Servo hot. WINE: Lacrima Christi BIANCO.

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