Recipe courtesy of Damiano Carrara
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Squid Ink Pasta
Total:
1 hr
Active:
1 hr
Yield:
4 servings
Level:
Intermediate
Total:
1 hr
Active:
1 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Special equipment: a pasta machine

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. 

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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