Wild Garlic Tagliatelle with Mussels, Clams, Chilli and Garlic
Wild Garlic pasta dough recipe (see below for the dough recipe)
A pinch of tarragon
A pinch of parsley
100ml of white wine
Season to taste
Roll out your pasta so that it is about 3mm thick, cut into 25cm sheets, then flour each sheet and layer them up on top of each other, turn the sheets so that the long end is facing away from you, then fold the sheets away from you into a third, then fold again. Cut the pasta into ribbons about 0.5cm wide, toss the ribbons in semolina flour and lay onto a tray.
Now put a saucepan on the heat and add your chilli and garlic oil (to create the oil, finely chop chilli and garlic and add a couple of tablespoons of olive oil and mix together). Gently fry for 10 seconds, turn the heat up and add your mussels, clams, tarragon, parsley and white wine. Put a lid on after 30 seconds and then gently shake. Once all your mussels and clams are open, leave the lid off and add your butter, if there is quite a lot of liquid in the pan, then reduce down.
Cook off your tagliatelle in boiling salted water; if fresh it should take about a minute or until al dente, add your tagliatelle to the pan. Stir around with a pair of tongs, season to taste and serve.
WILD GARLIC PASTA DOUGH:
500g 00 pasta flour & a little for dusting
5 free range eggs or 250g egg yolks, lightly whisked
50g pureed wild garlic
Place the flour on a clean board or in a bowl, make a well in the centre and pour in the eggs and wild garlic puree. Using your fingertips, start mixing the eggs and flour together, incorporating a little at a time until everything is combined. Keep kneading the dough until you have a nice smooth ball then wrap in cling film and refrigerate for at least half an hour.
Rolling pasta using a machine:
First make sure your pasta machine is clamped down firmly and you have enough space to work. Dust the bench with 00 flour, take the lump of pasta dough and press out flat so that it will fit the machine. Starting at the widest setting roll the dough through, while lightly dusting with the 00 flour. Click the machine down a setting and repeat. Fold the pasta in half, set the machine back to the widest setting and roll through again. Repeat this process five or six times which will create smooth, silky pasta.
To roll the dough out to the size you need, keep dusting with flour and take the machine down a setting with every roll until you reach the desired thickness. The pasta will dry out very quickly so you need to shape the pasta immediately (you can keep a damp clean tea towel over the pasta to help stop it drying out).