- Level: Intermediate
- Total: 1 hr
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 759
- Total Fat
- 30 g
- Saturated Fat
- 10 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 39 g
- Cholesterol
- 282 mg
- Sodium
- 596 mg
- Level: Intermediate
- Total: 1 hr
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 759
- Total Fat
- 30 g
- Saturated Fat
- 10 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 39 g
- Cholesterol
- 282 mg
- Sodium
- 596 mg
Ingredients
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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.
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