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).
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