Francesco Mazzei's Scialatielli with Clams, Bottarga & Amalfi Lemon

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: www.greatbriti...
Head over to our Signature Series page to get exclusive access to more videos like this one: www.greatbriti...
Become a member of the Great British Chefs Club: www.greatbriti...
Subscribe to Great British Chefs KZbin channel: togbc.com/chansub
Follow Great British Chefs here:
Facebook: / greatbritishchefs
Instagram: / gbchefs
Twitter: / gbchefs
Pinterest: www.pinterest....
Visit our shop: shop.greatbrit...

[@markchristopher4165]

Somehow both rustic and sophisticated. Really nice dish

[@jeffreymancini409]

A masterpiece!

[@rickloginname]

That is the most beautiful cookware I have ever seen.

[@pyrope5454]

Fu*king delicious.

[@frankfurter7260]

FFS, this is not Scialatielli. 🤡He basically made thin tagliatelle. Scialatielli Is not defined only by shape but by ingredients: egg, MILK, FRESH BASIL, CHEESE ( Parmesan and/or pecorino), and some olive oil.

[@ballchinian911]

Why chefs be lying , flour, eggs, water, olive oil, lemon , garlic, bottaga, clams, chilli, parsley, white wine, salt... 3-4 ingredients

[@kayoszx]

to an Italian, it means 3-4 ingredients** **that aren't already by your window it sounds a bit silly, but pantry is assumed

[@kayoszx]

(with added exaggeration for flavour)