Scialatielli con Vongole e Cicerchie

I am very proud of this recipe. It is my recreation of a pasta dish that I had at Da Gemma in Amalfi, and it is spot on. The scialatielle is very rustic, and is intended to be pretty thick. True cicerchie (a strange dried legume) is essential for this, and unfortunately there really isn’t a good substitute.

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