We haven’t had seafood in awhile so on Sunday night we made clams with fettuccine. The recipe itself is super simple so I made the pasta from scratch. Making pasta is a lot easier if you have a pasta roller and cutter, which I thankfully do (thanks Mom G!). If you don’t have either of these things, you can still make fresh pasta – you just have to roll it out really thin and cut it into ribbons.
Fresh Pasta (makes 2 pounds)
3/4 cup plus 1 Tbsp. water
1/4 cup olive oil
1 1/2 tsp. salt
4 cups flour
Combine together all ingredients in a mixer until well incorporated. Sit on a lightly floured surface and allow to rest for 15 – 30 minutes. Knead for a few minutes.
Pasta Roller and Cutter: Roll out the pasta dough into thin sheets to the desired thickness. Use the pasta cutter to cut sheets into fettuccine.
By Hand: Take 1/4 of the dough and roll out as thin as possible onto a lightly floured surface. Cut into thin pieces of pasta. Repeat with the rest of the dough.
Bring salted water to boil and cook pasta for 3-4 minutes (it could take more or less time depending on the thickness of the pasta). For 2 people, I recommend 8 ounces of pasta but it’s hard to not eat all of the pasta up once you cook it.
Now that brings us to the rest of the recipe which involves clams. Seafood like clams and mussels freak me out because they are usually still alive when you get them. I’m always afraid that while I’m cleaning them, some kind of apparatus is going to come out of the shell and nip my hand. This has never actually happened. For clams, you want to place them in a bowl of water for 20 minutes before cooking. This allows them to filter in clean water and get rid of sand and other crap inside their shell. After 20 minutes, scrub the outside of the shells and you are ready.
Clams and Sauce (for 2)
1/2 onion, finely chopped
3 garlic cloves, minced
1 tsp. red pepper flakes
1/3 cup dry white wine plus more for cooking clams
4 oz clam juice
20 littleneck clams
1/6 cup parsley, chopped
1 Tbsp. butter
1. Heat 1 Tbsp. olive oil over medium heat in a heavy pot.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add garlic and red pepper flakes and cook for about 1 minute.
4. Add wine and clam juice. Simmer for 3-5 minutes.
5. Put clams in pot in one layer. Cover and check on in 4 minutes to see if any have opened. Check every subsequent 2 minutes. Add more wine as needed.
6. Before serving, stir in parsley and butter. Serve over pasta.