Recipe courtesy of Damiano Carrara

Squid Ink Pasta

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

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