March 2023 - Jason's Seafood and Tomato Spaghetti

Serves 4 / Shellfish / Eggs / Gluten

Ingredients

400g x Tipo “00” Superfine Pasta Flour

4 x Eggs

4 x Garlic Cloves, thinly sliced

50ml x Extra Virgin Olive Oil

1 x 400g Tin Chopped Tomatoes

100 ml White Wine

12 x Fresh Mussels, cleaned

12 x Fresh Palourde Clams, cleaned

12 x Fresh King Prawn Tails, shelled, deveined and halved

12 x Fresh Calamari Rings

Salt

Chopped Parsley

Chilli infused Extra Virgin Olive Oil for dressing

Method

1. Pour the flour onto the worktop and crack the eggs into a well in the flour

2. Use a fork to break the yolks and start working the flour into the egg

3. As the dough starts to come together, use your palms to knead it until smooth (about 7 minutes)

4. Wrap the dough and rest it in the fridge for at least 30 minutes

5. Warm the olive oil over a very low heat and add the garlic, cooking very gently for 5 to 8 minutes to infuse its flavour into the oil - don’t allow the garlic to colour

6. Add the tomatoes to the pan plus half a can of water to rinse any remaining pulp, then cook gently for 30 minutes, stirring occasionally

7. Meanwhile, use a pasta roller to roll the dough into sheets, before feeding the sheets through a spaghetti roller

8. Drape the spaghetti over the handle of a wooden spoon and set aside

9. Bring a large pan of salted water to a boil

10. Heat a wide based shallow pan and add the shellfish with a little oil, stir or shake the pan, then add the white wine

11. Working quickly, add the spaghetti to the boiling salted water and cook for 3 to 4 minutes

12. Add the tomato sauce to the shellfish, ensure all shells are open and the sauce is piping hot

13. Drain the pasta and add to the shellfish tomato sauce, stir the pasta or toss the pan to mix well

14. Divide evenly between four warmed plates, sprinkle with parsley and dress with Chilli oil

15. Enjoy!