Finalist Damiano Carrara's dish, Clams and Sea Urchin Squid Ink Tagliolini, for the Star Challenge, Guilty Pleasures Dinner, as seen on Food Network Star, Season 12.
Recipe courtesy of Damiano Carrara

Squid Ink Pasta

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 4 servings
  • Nutrition Info

Ingredients

Directions

Special equipment:
a pasta machine
  1. 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.
  2. 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.
  3. 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.