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Scialatielli agretti, purple shrimps and toasted almonds

Scialatielli agretti, purple shrimps and toasted almonds

Different textures and flavours combine perfectly in this tasty first course

Scialatielli pasta with agretti, Gallipoli purple shrimp and roasted almonds


For 4 persons:

  • 12 Viola shrimps from Gallipoli
  • 400g of scialatielli
  • 320g of agretti
  • 1 garlic clove
  • 30g of toasted almonds
  • 1/2 glass of white wine
  • extra virgin olive oil
  • Cervia salt
  • pepper



Stew the agretti, previously washed and cleaned, with a clove of poached garlic and the wine. Add the purple shrimps, cleaned and stripped of their innards. Cook everything over a moderate flame for about 4 minutes.

Separately, cook the scialatielli in plenty of salted water for about 6 minutes. Drain the pasta and add it to the shrimps and agretti. Stir-fry for about 1 minute with a little olive oil and a pinch of pepper. Top the dish with a handful of toasted almonds.


Recipe provided by Al Porto restaurant and published in 'Mima food 2017'.

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