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.
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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
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
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.