Squid Ink Pasta

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

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. 

Chef Anne's All-Purpose Pasta Dough with Squid Ink