Striped Fettuccine With Seafood Sauce
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
57
Spice
56
Sweetness
44
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Kosher Salt3 large
Egg3 large
Egg Yolk60 g
Olive Oil1 clove
Garlic (sliced thin)60 g
Clam Juice1
SaltDirections:
1
Black Pasta Dough; Sauce; Combine the flour and salt in a standing mixer with a dough hook attachment
2
Add the eggs, egg yolks and olive oil and work the dough until it comes together
3
Then turn it out onto a floured board and knead it a couple times
4
To make the black pasta dough follow the same procedure only mix the squid ink into the eggs with an immersion blender before adding it to the flour
5
Roll out the dough through the pasta rolling machine in stages being sure not to over work it and make the dough excessively tough
6
To make the striped pasta, run layers of the egg and squid pasta through the pasta machine being sure not to have too much flour and not folding the pasta on top of each other so the pasta colors don't bleed
7
Add pasta to a large pot of boiling water and cook until tender, being careful not to overcook, about 2 to 3 minutes
8
In a large saute pan over medium-high heat, add the oil
9
Once heated, add the garlic and the crushed red pepper and saute until fragrant
10
Add the clams and clam juice and reduce
11
Add the squid and saute until cooked through and tender
12
Season with salt and pepper, to taste
13
Add the cooked pasta and toss together
14
A viewer, who may not be a professional cook, provided this recipe
15
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results