Squid Ink Pasta

Total Time:
1 hr
Prep:
35 min
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

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
Directions
  • 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.

  • Special Equipment: a pasta machine

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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