Scialatelli, cozze e vongole
For the pasta dough
- 400g semola rimacinata
- 1 egg (Le Naturelle)
- 30 g grated pecorino
- 150ml milk
- ½ a teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 200g fresh mussels
- 200g fresh clams
- 100 g cherry tomatoes
- 1 small glass white wine
- Zest of a lemon
- 2 garlic cloves
- Chopped fresh parsley
- 200ml cream (Elmlea)
- Extra virgin olive oil for cooking
- Freshly ground black pepper to taste
Click here to win with Aceline
Knead the pasta dough, place all the ingredients in a food processor and whizz on high speed into a smooth dough. Remove from the machine, cover in cling film and rest in a refrigerator for approx. 30 minutes. Turn the dough onto a lightly dusted surface and roll into 3mm thickness. Cut out pasta strips approx. 10cm long and 10mm wide.
Cook the pasta in boiling salted water before serving.
For the sauce
Crush the garlic cloves and cook in a couple of spoons of extra virgin olive oil in a double bottom sauce pan. Add in the shell fish, pour in the wine and cover with a lid until shellfish is open. Turn off the heat, remove mussels and clams off the shell. Discard shells. Return the flesh to the wine stock, squeeze in lemon juice, parsley and cream. Season with freshly ground pepper, bring to the boil.
Toss in the pasta, finish off with chopped parsley.
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.