INGREDIENTS (serves 4)
- 500g durum wheat semolina (semola di grano duro)
- 210ml warm water
- 0,2g saffron
- 1 kg. clams
- 3 squid tubes
- 8 shrimp
- 800g cherry tomatoes
- 1 shallot
- 1 carrot
- 1 stalk of celery
- a little parsley
MAKING TAGLIATELLE (OR BUY TAGLIATELLE AND SKIP THESE STEPS)
1 / Put the durum wheat semolina in a bowl, make a hole in the middle, dissolve the saffron in the water and gradually add in the hole and mix. Knead the dough until it is firm and smooth. If it sticks or is too soft, add semolina; if it is too dry, add water. Wrap the dough in a cling film and let rest for one hour.
2 / Cut the dough into several pieces and use a pasta machine to flatten.
Always use some durum wheat semolina so that the dough does not stick in the pasta machine. You can choose the thickness, I go up to level 2. Finally, add the dough through the tagliatelle setting.
If you do not have a pasta machine, roll out the dough with a rolling pin to a rectangle, dust with semolina, then roll up the dough along the wide side and cut into thin strips with a knife.
MAKING THE DISH
1 / Cut the carrot, celery and shallot into fine cubes and set aside.
Halve the cherry tomatoes. Wash the squid tubes and cut into rings or cubes. Remove the head of the prawns and cut the prawn lengthwise at the back and use a paper towel to remove the intestine. Brush the clams under running water so that no grains of sand end up in the food.
2 / Heat up a large pan with oil and fry the squid pieces until they get a light brown color. Add the carrot, celery, shallot and clams and cook until the clams open. Then add the tomatoes and cook for another 10 minutes.
3 / At the same time bring the water to a boil and briefly cook the tagliatelle. Once you put the tagliatelle in to cook, roast the shrimp in a pan with a little oil about 2-4 min. stirring constantly. The shrimp are then still a bit glassy inside – if you prefer, you can leave them a little longer in the pan.
4 / Finally, mix the tagliatelle with the sauce, put the shrimp on top and serve with fresh parsley.
Recipe from BAUCHGOLD: