Fettuccine al Profume di Mare
- serves 4 - 6
Nothing says comfort like homemade fettuccine pasta in a white wine-flavoured broth with clams, mussels and calamari.
¾ cup all-purpose flour
⅔ cup semolina flour
1 Tbsp olive oil
1 clove garlic, finely chopped
⅓ cup dry white wine
200 g uncooked shell-on clams
200 g uncooked calamari, chopped
200 g uncooked shell-on mussels
1. To make the pasta, combine all-purpose flour and semolina flour in a large bowl; mix well.
2. Pour flour mixture onto a clean work surface and form a well in the center.
3. Crack the eggs into the flour well and season lightly with salt.
4. Using a fork, beat the eggs together and start pulling the flour into the eggs until all flour has been incorporated.
5. Knead dough by hand for 8 to 10 minutes, working the dough until it is smooth and compact.
6. Form dough into a ball and wrap in plastic wrap; set aside to rest at room temperature for 1 hour.
7. Once the dough has rested, divide dough into six portions.
8. Wrap five of the portions in plastic wrap.
9. Using a rolling pin, roll the sixth portion of dough out until it is thin enough to pass through a pasta maker.
10. Starting on the thickest setting, pass the dough through the pasta maker.
11. Using a slightly smaller setting, pass the dough through the pasta maker again; continue rolling out the dough using smaller settings until pasta sheet reaches paper thickness.
12. Set pasta sheet aside and repeat with remaining dough portions.
13. Once all dough has been rolled out, set pasta sheets aside to rest at room temperature for 15 minutes.
14. To cut the pasta, dust the pasta sheets with flour and roll each sheet into a loose roll.
15. Using a sharp knife, slice dough into ½-inch thick circles; repeat with remaining sheet of pasta.
16. Bring a large pot of salted water to boil while you make the seafood sauce.
17. To make the seafood sauce, heat olive oil in a large saucepan over medium low heat; add garlic and cook while stirring until garlic is golden, about 2 minutes.
18. Add dry white wine and clams to the pan; cover and cook over medium high heat for 3 to 4 minutes.
19. Uncover and continue simmering, stirring occasionally, for 1 minute.
20. Add chopped calamari and mussels to the pan and season with a pinch of salt.
21. Continue cooking over medium high heat for 3 to 4 minutes, stirring occasionally, until all clams and mussels have opened; remove seafood from heat.
22. Drop pasta into the boiling water and cook for 3 to 4 minutes, until pasta softens.
23. Drain pasta and toss with the seafood sauce.
24. Divide pasta and seafood sauce between four to six plates and garnish with chopped parsley, to serve.
Special Equipment: Pasta maker, plastic wrap, large saucepan
Pasta must rest for 1 hour before getting rolled and sliced.
Leftover seafood pasta will keep for 1 to 2 days if refrigerated.
Courtesy of Flavio de Maio of Flavio al Velovevodetto