Recipe courtesy of Antonia Lofaso
Recipe courtesy of Antonia Lofaso
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Handmade Cavatelli with Clams, Preserved Lemon, Calabrian Chile, Capers and Basil
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- Level: Intermediate
- Total: 2 hr 30 min (includes resting time)
- Active: 1 hr 30 min
- Yield: 4 servings
This is the best version of pasta and clams. Instead of using linguine or spaghetti with lemon which is more common, we’re making a handmade cavatelli using preserved lemon and capers.
- Level: Intermediate
- Total: 2 hr 30 min (includes resting time)
- Active: 1 hr 30 min
- Yield: 4 servings
Ingredients
Dough:
Sauce:
Breadcrumbs:
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Directions
Special equipment:
a cavatelli maker; a high-powered blender- For the dough: Combine the ricotta, flour, milk, salt and egg in a stand mixer fitted with a dough hook. Knead in the mixer for 5 minutes. Form into a ball, then wrap the dough in plastic wrap and let it rest for about 1 hour in the fridge.
- Cut the dough into 4 pieces. Roll out each piece of dough to approximately 1/4 inch thick. Make sure your board and rolling pin are floured. Cut into 3/4- to 1-inch strips and feed through a cavatelli maker. Place the cavatelli in a single layer on large baking sheets that have been dusted with flour, making sure the cavatelli are not touching each other. Set aside.
- For the sauce: Bring a large pot of water to a boil. Add just the lobster bodies (the claw and tail meat should be reserved for another use) and par-cook for 3 to 4 minutes. Remove and set aside to cool for a few minutes.
- Heat the olive oil in a large sauté pan over medium-high heat. Add the carrot, celery, fennel, onion and a large pinch of salt and sauté for 4 to 5 minutes until the vegetables start to soften.
- Break the lobster bodies into pieces and add to the pan along with the thyme, rosemary, tarragon, basil, parsley, tomato paste, chile flakes and 1 stick (8 tablespoons) of the butter. Cook for another 4 to 5 minutes, then add the white wine and 3 cups of the lobster stock. Continue to simmer for 15 to 20 minutes.
- Remove the herb stems and one lobster body and discard. Transfer the contents of the pan with the remaining lobster body and the remaining 1 cup of lobster stock into a high-powered blender. Blend the sauce just for a few seconds until blended but not totally smooth. Strain through a fine-mesh sieve into a bowl and reserve the liquid. Discard the shell bits.
- Melt the remaining 4 tablespoons (1/2 stick) butter in another large sauté pan over medium-high heat. Add the garlic, preserved lemon and Calabrian chile paste and sauté for 1 to 2 minutes until fragrant. Add the strained sauce and the clams. Cook the clams, stirring often, until they open, 2 to 3 minutes. Remove the clams with a slotted spoon to a bowl. Remove the meat from half the clams and roughly chop. Leave the others in the shell. Continue to reduce the sauce for 5 minutes or until slightly thickened.
- Bring a large pot of salted water to a boil. Drop in the pasta (try to shake off as much of the flour as possible first) and cook for a few minutes. The cavatelli are done when they float to the top. Add the cavatelli directly to the sauce with the chopped clams, chopped basil, chopped parsley, Parmesan, capers and lemon juice. Toss to combine.
- For the breadcrumbs: Melt the butter in a small sauté pan with the garlic over medium heat and cook just for 1 to 2 minutes until fragrant. Add the panko and toast, stirring often, until the panko turns golden, 3 to 4 minutes, then toss in the grated Parmesan.
- Serve the cavatelli in a bowl and arrange the whole clams on top of the dish. Garnish with the garlic breadcrumbs, chopped parsley and a drizzle of olive oil.
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