Italy By Food Enthusiasts · 6 min read

National Dish Italy: Scialatielli ai Frutti di Mare (Recipe)

Scialatielli pasta tossed with mussels, prawns and cherry tomatoes

In this article

Take a trip to the sun-drenched Amalfi Coast with Scialatielli ai Frutti di Mare, a celebration of Italy’s love affair with the sea. Thick, hand-cut ribbons of pasta soak up a fragrant sauce of mussels, prawns and squid, brightened with garlic, white wine and sweet cherry tomatoes. It is the kind of dish that feels like a seaside holiday on a plate — simple, generous and unmistakably Italian. Pour a glass of crisp white wine and enjoy. Buon appetito!

About Scialatielli ai Frutti di Mare

Scialatielli is a traditional fresh pasta from the Campania region of southern Italy. Thicker and broader than spaghetti, these rustic ribbons are perfect for seafood dishes because they cling beautifully to a rich sauce. The name comes from a Neapolitan dialect word that roughly translates as “to truly enjoy oneself” — a fitting description for a plate this generous. If you are a fan of seafood pasta, this is a recipe you simply have to try.

Ingredients (serves 1–2)

200g scialatielli pasta
200g fresh seafood (mussels, prawns, squid)
2 cloves garlic
4 tablespoons olive oil
1/2 glass white wine
200g cherry tomatoes
Fresh parsley
Salt and pepper
A pinch of chilli flakes (optional)

Shopping for the ingredients

When shopping for this dish, the most important thing is the freshness of the seafood. Ideally, buy it directly from a fishmonger you trust so you know it has come straight from the day’s catch. The cherry tomatoes should be ripe and the parsley bright and fresh. For the pasta, it is worth seeking out authentic Italian scialatielli to guarantee that genuine taste of the Amalfi Coast.

Preparing the dish

Begin by preparing the seafood. Rinse the mussels thoroughly and remove any grit, peel and devein the prawns, and slice the squid into rings of your preferred size. Wash and halve the cherry tomatoes, then finely chop the parsley. Peel the garlic cloves and slice them thinly. A little groundwork here means the cooking itself comes together quickly and smoothly.

Step-by-step instructions

Bring a large pan of lightly salted water to the boil and cook the scialatielli until al dente.
Meanwhile, heat the olive oil in a large frying pan and sauté the garlic briefly until golden.
Add the seafood and fry for about 3–4 minutes.
Deglaze the pan with the white wine and let the liquid reduce a little.
Stir in the cherry tomatoes and a pinch of chilli flakes, then simmer for a further 5 minutes.
Toss the cooked scialatielli through the seafood sauce and let everything mingle for a moment.
Finish with a scattering of fresh parsley and season to taste with salt and pepper.

Gluten-free / lactose-free version

To enjoy this dish in a gluten-free form, simply swap the scialatielli for a good-quality gluten-free pasta, which you will find in well-stocked supermarkets and health-food shops. Happily, this recipe contains no dairy, so it is already lactose-free. If you want to be completely sure, just check the labels of the seafood and any pre-prepared products to confirm there are no hidden milk ingredients.

Tips for vegans and vegetarians

For a vegan version, replace the seafood with plant-based alternatives. There are now plenty of soy- and algae-based products on the market that deliver a similar flavour. To recreate the umami and savoury depth of the seafood, you can also reach for a combination of oyster mushrooms and a little seaweed, which together bring an appealing taste of the sea without any fish at all.

More tips and tricks

For an extra lift, finish the dish with a little lemon zest scattered over the top just before serving. If you like things spicier, add more chilli flakes or stir in some fresh chilli. With mussels, only ever use the shells that open during cooking, and with prawns make sure you remove the dark intestinal vein completely so every mouthful stays clean and sweet.

Adapting the recipe to your taste

Depending on your own preferences, feel free to vary the ingredients. Add more or less garlic, or experiment with different herbs such as basil or oregano. The white wine can also be replaced with a splash of fish stock or vegetable broth if you would rather not cook with alcohol. Small adjustments like these let you make the dish exactly your own, much like the freedom you have with a comforting Risotto ai Frutti di Mare.

Ingredient substitutions

If you cannot find scialatielli, you can use other pasta shapes such as tagliatelle or fettuccine — the same approach works beautifully for a Calamarata ai Frutti di Mare. Instead of cherry tomatoes, use ordinary tomatoes cut into small dice. And if seafood is not to your taste, try strips of chicken or a selection of Mediterranean vegetables, as you might in a vibrant Spaghetti alla Nerano.

Drink pairing ideas

A seafood dish like this calls for a light, dry white wine such as a Pinot Grigio or a Sauvignon Blanc. A sparkling Prosecco can also be a refreshing choice. If you would rather skip the alcohol, we recommend a chilled lemon-and-mint iced tea or a lively sparkling water with a squeeze of lemon to cut through the richness of the sauce.

Serving and presentation ideas

To present the dish at its best, serve it on a large flat plate and garnish with freshly chopped parsley. A few lemon wedges around the rim add colour and a burst of freshness. A rustic baguette on the side rounds off the whole experience, inviting everyone to mop up the last of that delicious sauce.

A bit of history

Scialatielli pasta originates from the Amalfi Coast and was created in the 1960s by the Neapolitan chef Enrico Cosentino. Its name translates as “to truly enjoy oneself,” capturing the spirit of Italian cuisine perfectly. Originally served mainly in restaurants, it has since become a much-loved fixture in home kitchens too, treasured wherever fresh seafood and good pasta come together.

More recipe ideas

Summary: Scialatielli ai Frutti di Mare

Scialatielli ai Frutti di Mare is an authentic Italian dish that is perfect for anyone who loves seafood. With its rich sauce and hearty pasta, it brings a little slice of Italy straight to your table. Easy to prepare and wonderfully flexible to adapt, it suits both special occasions and everyday meals alike. Give it a try and savour the flavours of the Amalfi Coast.