Finely chop the basil.

Lightly beat the egg, and add it to the semolina in a mixing bowl.

Add the grated Pecorino Romano and minced basil.

Drizzle in the milk and olive oil.

Start kneading the dough together and once combined, transfer it to a large, flat surface.

Knead by hand or in a stand mixer with the hook attachment 8 minutes until the pasta is smooth.

Rub a dab of olive oil on the ball of dough and then cover with plastic wrap so that it doesn’t dry out.

Allow the dough to rest for 30 minutes to allow the gluten to fully develop. The dough should spring back when touched.

Divide the dough into quarters, keeping the remaining pieces of dough covered with plastic wrap.

Sprinkle some semolina on and under the dough to prevent sticking

Roll out the dough to 5mm (less than ¼ inch).

Sprinkle the dough abundantly with semolina. Fold in both ends of the dough and slice the pasta into 1cm (.3 in) thick strips, 12-13 cm (~4.5 to 6 inches) long.

Boil the pasta for 4-5 minutes.

Click here to watch Chef Enrico Cosentino (the original creator) make scialatielli (in Italian).

Make sure to use clams & mussels shortly after purchasing. Store clams & mussels until use in a wet paper towel (never in plastic so they can breathe). Before cooking, the shells should be closed, indicating that they are still alive (dead clams or mussels start to produce toxins and should be discarded). If the clam or mussel is slightly open, give it a tap to see if it closes. On the contrary, clams or mussels should open when cooked. Discard any that remain closed are broken.

Scrub the shells if needed and rinse under cold water. De-beard the mussels if necessary. Be sure to ask the fish monger if there are any specific requirements for cleaning the clams or mussels (some come already prepped).

Steam the mussels in a large pot with enough water to cover the bottom and a vegetable steamer (optional). Remove the clams or mussels as they open and discard any that do not. Conserve the water and pour it over a coffee filter to remove any impurities. Set aside to add to the sauce.

Coat the bottom of a saucepan with extra virgin olive oil and fry the sliced garlic over medium low until fragrant. Slice the tomatoes in half and add them to the pan. Cook until soft. Add a dash of white wine (optional) over high heat to cook off the alcohol. Lower the flame and add the clams and mussels, some removed and some still in their shells.

Add the scialatielli cooked al dente to the pan with the tomatoes, clams & mussels. Add the clam water and some pasta water to mantecare, Italian for allowing a few minutes for the sauce to slightly thicken in this case from the starch in the pasta water). Add more olive oil if necessary. Garnish with minced parsley. Serve with a glass of Falerno del Massico DOC. Buon appetito & cin cin!