Recipes

Squid-Ink Tagliatelle with Nduja and Clams

This pasta has a dark side
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Squid Ink Pasta with Ndjua, Clams and
Photo: Tasting Table

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."

Squid-Ink Tagliatelle with Nduja and Clams

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

Yield: 4 servings

Prep Time: 1 hour

Cook Time: 25 minutes

Total Time: 1 hour and 25 minutes

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.

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