Squid-Ink Tagliatelle with Nduja and Clams

This pasta has a dark side

Four-time James Beard-nominated Philip Krajeck of Nashville's Rolf & Daughters makes a squid-ink pasta using a combination of 00 and durum flours to get the perfect texture of tagliatelle that can stand the heat of the ndjua, a spreadable pork paste that packs some heat.

To learn more, read "Back in Black."

Recipe from Philip Krajeck, Rolf & Daughters, Nashville, TN

Squid-Ink Tagliatelle With Nduja And Clams
5 from 49 ratings
Learn to make squid-ink pasta from the chefs at Rolf & Daughters .
Prep Time
1
hour
Cook Time
1.42
hours
Servings
4
servings
Total time: 2.42 hours
Ingredients
  • For the Pasta Dough
  • 1 cup 00 flour
  • 1 cup durum flour
  • 10 egg yolks
  • 1 tablespoon squid ink
  • 1 tablespoon extra-virgin olive oil
  • For the Sauce
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, crushed
  • ½ sweet onion, roughly chopped
  • 1 bay leaf
  • 20 littleneck clams, scrubbed
  • ¾ cup dry white wine
  • ¼ pound nduja or hot Italian sausage, removed from casing
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons butter
  • 2 teaspoons fresh lemon juice
  • ¼ cup packed flat-leaf parsley, finely chopped
  • ¼ cup breadcrumbs
  • 2 scallions sliced thin, soaked in ice water, drained
Directions
  1. Make the pasta dough: Combine the 00 and durum flours in a large bowl. Make a well in the center. In a separate bowl, whisk together the egg yolks, squid ink and olive oil; pour the mixture into the flour well. Using a fork or your finger, begin to pull flour from the edges into the center. When the dough comes together, transfer to a floured work surface and knead, using the heels of your hands, folding it over, until completely smooth, about 10 to 15 minutes.
  2. Form the dough into a disc; wrap the dough in plastic wrap and let rest at room temperature for 30 minutes.
  3. Meanwhile, prepare the sauce: Heat the oil in a large pot over medium heat. When the oil is hot, add the garlic and cook until light golden brown, about 2 minutes. Add the onions and sweat until soft and translucent, about 10 minutes. Add the bay leaf, clams and ½ cup of the wine. Cover the pot and steam for 5 to 7 minutes, removing the clams as they open. Strain the cooking liquid and reserve (it should yield about ¾ cup). Remove and reserve the meat from the clams; discard shells.
  4. Cut the pasta dough into 4 equal pieces. Take a ¼ of the dough and form into a rectangle. Pass the dough through the widest setting on the pasta machine twice. Fold the dough into thirds and pass through 2 more times. Lower the setting by 1 notch and continue to pass the dough through until you've reached desired thickness. Halve the pasta sheet and pass it through the machine using a pasta cutter to form linguine. Place the pasta on a flour-dusted parchment-lined sheet tray. Allow to dry for 20 minutes or place in the refrigerator until ready to use.
  5. Bring a large pot of salted water to a boil. Meanwhile, place the nduja or sausage in a medium sauté pan over medium heat and cook until the fat begins to render, about 5 minutes. Deglaze the pan with the remaining wine and reduce by half. Add tomato paste and reserved clam juice and bring to a simmer.
  6. Meanwhile, add the pasta to the boiling water and cook until al dente, about 3 minutes. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta and cooking water to the sauce along with the reserved clams and butter and toss over medium-high heat. Warm until the pasta is well coated, about 2 minutes. To finish, toss with the lemon juice and parsley and garnish with the breadcrumbs and scallions.
Nutrition
Calories per Serving 741
Total Fat 35.8 g
Saturated Fat 11.9 g
Trans Fat 0.2 g
Cholesterol 473.4 mg
Total Carbohydrates 63.4 g
Dietary Fiber 2.8 g
Total Sugars 4.0 g
Sodium 760.1 mg
Protein 31.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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