Prawn and Clam Linguine

Prawn and Clam Linguine
by

Pasta Ingredients

200 grams Tipo “00” fine pasta flour,
plus extra for dusting
40ml Olivani Olive oil, plus extra for serving
10-20ml water
2 medium eggs
1 packet of squid ink
Gregg’s freshly ground salt and pepper

The Social Cooking Way

  1. Lightly whisk eggs, 10ml of water and oil together.
  2. Place flour, liquids and squid ink in a food processor and mix on high speed for 30-60 seconds. As soon as it starts to come together stop the food processor or add the extra water if too dry.
  3. Knead to form a ball, wrap in cling film and rest at room temperature for 20 mins. Prepare the topping.
  4. Take a quarter of the dough, flatten and dust with flour. Keep remaining dough covered to prevent drying out. Using a pasta machine, roll the pasta through the thickest setting. Fold in half and roll through again. Repeat this 6 times, folding after each time until dough is smooth and soft. Repeat for the remaining dough.
  5. Roll each piece of pasta through the machine, reducing the setting each time until you have a smooth, thin sheet. Make sure to dust with flour regularly to prevent the dough from sticking. Lay flat and rest for 10 minutes. Using the fettuccine setting on the pasta machine, roll each sheet through.
  6. Lay flat or on a pasta dryer and rest for 10 minutes to dry slightly and prevent the pasta from being too soft.
  7. Bring a large pan of water to the boil with a scant handful of salt. Once boiling, carefully add the fettuccine, stirring gently and cook for 2-3 minutes until al dente.

Topping Ingredients

300g calms
2 tbsp extra-virgin olive oil, plus extra for drizzling
150g large, peeled raw prawns with tail-shells on
2 garlic cloves, finely chopped
Bunch of spring onions, sliced
1500g baby tomatoes, halved
50g bag fresh wild rocket
Juice of 1/2 lemon

The Social Cooking Way

  1. Cook the linguine in lightly salted boiling water for about 8 minutes or until al dente. Drain, reserving a little of the cooking liquid.
  2. Heat the oil in a large frying pan over a high heat. Add the clams and cook till they start to open, remove meat from inside. Keep a couple of shell for qarnish. Add the prawns,
  3. garlic and spring onions and cook for 2 minutes, then add the tomatoes and cook for a further 1-2 minutes or until the prawns are cooked through. Toss all ingredients together.
  4. Stir the rocket and a splash of the reserved pasta cooking liquid through the linguine. Add the seafood and tomato mixture to the linguine. Season well, add the lemon juice and
  5. divide between 2 bowls. Drizzle with the extra oil to serve.

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