0.0 – 0 reviews • Shellfish Recipes
| Level: |
Intermediate |
| Total: |
1 hr |
| Active: |
1 hr |
| Yield: |
4 servings |
Ingredients
- 350 grams (about 2 1/2 cups) “00” flour
- 8 ounces squid ink
- 2 large eggs, beaten
- 2 dozen clams
- 6 cloves garlic, smashed
- 1 Fresno chile pepper, chopped
- 1/4 cup olive oil
- 1/4 cup white wine
- 4 tablespoons unsalted butter
- 1 pint cherry tomatoes
- Chopped fresh parsley, for seasoning
- 4 ounces sea urchin, chopped
Instructions
- Combine the flour, squid ink, eggs and 5 ounces water in a stand mixer until a dough forms. Use a pasta machine according to the manufacturer’s instructions and make tagliolini.
- Steam the clams in a large pot in 1 inch of water until they open wide. Remove the clams to a bowl. Add the garlic, Fresno chile, olive oil, wine, butter, cherry tomatoes and parsley and cook until it reduces.
- Cook the pasta in a large pot of salted water until al dente. Toss with the sauce, then divide among 4 plates. Top each with some sea urchin and clams and serve immediately.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
759 |
| Total Fat |
30 g |
| Saturated Fat |
10 g |
| Carbohydrates |
78 g |
| Dietary Fiber |
4 g |
| Sugar |
3 g |
| Protein |
39 g |
| Cholesterol |
282 mg |
| Sodium |
596 mg |