Recipe
Pasta
1. Roll out 300 grams of flour (200g AP and 100 semolina)
2. Roughly 1 egg per each 100g. Have reserved egg on the side in case dough needs hydration
3. Roll out to 6 on pasta machine, toss with semolina flour to prevent sticking and cover
Clam stock
1. Sauce sliced garlic, chopped green onion, and a ribbon on parsley stems and thyme lime until fragrant and brown
2. On the side, toast up some Szechuan peppercorns. When fragrant and roasted, remove and crush. Add a small portion to sautee pan
3. Add clams, white wine, a piece of kombu, dried shiitake mushrooms and cover pot with lid until clams open
4. Cook pasta and reserve starchy water
5. Combine – add butter and pasta water – toss to emulsify
6. When plating – add pasta and sauce, top with Szechuan peppercorns, smoked paprika, lemon zest and juice, and clams
by JustBrosDocking
2 Comments
That’s fettuccine and your plating needs work. It’s pretty sloppy and I wouldn’t have the clams just clustered together.
For tagliatelle (which is what you’ve made) with clams I’d expect the clams to be tossed through the pasta, rather than dumped on the side to go cold.
I’d expect the sichuan pepper to overwhelm the taste of the clams – why did you choose to use it?
Is this meant to be a small serving for a multi-course menu?