Squid ink fettuccine vongole with nduja

Serves: 5

Time: 1 hour, plus 2 hours resting time.

Ingredients

Fettuccine:

600g 00 flour

Semolina flour for dusting

4 eggs

2 egg yolks

15g of squid / cuttlefish ink from Henderson To Home

  

Vongole:

1kg palourde clams from Henderson To Home

5 cloves of garlic

4 shallots or 1 white onion

150g nduja paste

300ml white wine

Parsley leaves and stalks

Juice of 2 lemons

Zest of 1 lemon

 

For garnish

Chilli oil

 

Method

1. In a bowl, mix together flour with a pinch of salt.
2. Pour onto a clean surface and make a well in the centre.
3. In a separate bowl, mix together eggs and yolks with the squid ink until incorporated fully.
4. Pour the egg mixture into the well centre of the flour, and use a fork to gradually mix together, before using your hands to form a dough.
5. Knead the dough for 5-10 minutes, using a little bit of water if needed. It should be smooth at the end. Wrap in cling film and rest in the fridge for at least an hour and a half.
6. Once the dough has rested, set up your pasta machine to the widest setting. Cut off a portion of your dough and roll through the machine. Fold over the sides of the dough and roll through widest setting again to prevent cracked edges. Keep doing this until smooth.
7. Keep passing and rolling through your pasta until you reach the second thinnest setting, about 2mm thick. Dust with flour and cover with a cloth, set aside and repeat process with all your dough.
8. Attach the fettuccine cutter to your pasta machine. Feed each rolled strip of dough through (cutting the dough in half if you want to make it more manageable). Once one sheet of fettuccine has been cut, immediately dust with semolina and hang dry for 10 minutes (if you hang dry for much longer it will crack when you take it off the dryer). Repeat with all your dough.
9. After dried for 10 minutes, portion, and put fettucine onto a heavily floured surface. Do not over crowd the pasta, and let it dry out for another 30 minutes, until ready to cook.
10. Meanwhile, soak your clams for 20 minutes in cold water, scrubbing off any extra sand at the end. Make sure to throw out any clams that have opened or are damaged. Drain and keep in the fridge.
11. For the sauce, heat olive oil in a pan before adding chopped shallots. Once softened, add garlic, before the nduja paste and finely chopped parsley stalks. Mix into the onion and garlic mix until incorporated fully. You do not want big chunks of nduja paste, you want it to act more like a seasoning to the whole dish.
12. Pour in your white wine and clams. Put on a lid and let the clams steam for about 5 minutes, or until they have all opened up.
13. Add Fettuccine to a pan of heavily salted water. Cook pasta until cooked al dente (around 2-3 minutes). Drain, but save some of the pasta water.
14. Take the lid off clams when they are cooked, and add in the Fettuccine along with the pasta water. Stir through the parsley, lemon juice and zest.
15. Make sure all the pasta is covered with the sauce, then drizzle with a large glug of olive oil (or OPTIONAL chilli oil). Serve and eat immediately.