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Plating Homemade Tagliatelle with Clams and Shrimp in White Wine Garlic Sauce
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Homemade Tagliatelle with Clams and Shrimp in White Wine Garlic Sauce

Author: Andrew Gavin
Homemade Tagliatelle with Clams and Shrimp in White Wine Garlic Sauce
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Ingredients
 

  • 2 lbs small clams, cockles, ameijoa branco, little necks
  • 1 lb shrimp
  • 5 cloves garlic, minced
  • 1 shallot (or small yellow onion), small dice
  • 1 bay leaf
  • 1/2 cup dry white wine
  • olive oil
  • 1/2 parsley leaves, from half a bunch
  • 1 tsp white pepper
  • salt, to taste, preferably Diamond Crystal kosher salt
  • red pepper flakes, to taste, optional

Instructions
 

Homemade Tagliatelle (if using store bought jump to the Bolognese section)

  • Pull off a ball of dough from the main dough ball and spread some flour on both sides. This will keep the dough from sticking to the press.
  • Press the homemade pasta dough to the number 6 setting.
  • Using the Tagliatelle cutter, run the sheets of pasta through to cut into Tagliatelle. Toss with some flour to ensure the noodles do not stick together. Once the noodles are all cut you can place them on a plate or cutting board and set back in the fridge.
  • If your pasta press does not have a Tagliatelle cutter, then fold your well floured pasta sheet 2 or 3 times depending on the length. You want each folder to be about 6 inches (15 cm) long. Using a sharp knife cut the pasta into strips 1/2 inch (1 cm) wide. Toss with some flour to ensure the noodles do not stick together. Once the noodles are all cut you can place them on a plate or cutting board and set back in the fridge.

Seafood and White Wine Sauce

  • Place a medium pot on the stove and turn on the burner to medium.
  • Add enough olive oil to coat the bottom of the pot.
  • Add the shallot and season with a few pinches of salt. Cook for 3 minutes.
  • Add the garlic and cook for 2 minutes.
  • Pour the white wine into the pot and add the bay leaf. Cook for 3-5 minutes.
  • Add the clams and cover with a lid. Cook for 5 minutes and then add the shrimp and cover with the lid. Cook for another 5 minutes. At this point the clams should have opened. If not, continue cooking for another 3-5 minutes.
  • Turn the heat to medium low.

Cooking Homemade Tagliatelle Noodles

  • While the Seafood and sauce cooks, fill the large pot with water 2/3 full. Season with 2 tbsp of kosher salt and turn on the burner to high to bring the water to a boil.
  • Cooking the pasta for Homemade Tagliatelle with Clams and Shrimp in White Wine Garlic Sauce
    Once the sauce is finished and the water is boiling, place the homemade pasta noodles into the water and cook for 3 minutes. Remove from the water after 3 minutes and add the pasta to the Clam and Shrimp White Wine Garlic sauce.
  • Toss together the seafood and homemade tagliatelle
    Take 1/2 cup of pasta water and add it to your . Continue cooking the noodles, stirring consistently to coat the noodles, for 2-3 minutes..
  • Plating Homemade Tagliatelle with Clams and Shrimp in White Wine Garlic Sauce
    Sprinkle in parsley and pepper flakes if using and serve.

Cooking Store bought Tagliatelle Noodles

  • Follow the instructions on the package and cook the noodle for 3 minutes less than directed. If the cooking time for al dente noodles is 10 minutes, then you should cook for 7 minutes. Remove from the water and add the pasta to the Clam and Shrimp White Wine Garlic sauce.
  • Take 1/2 cup of pasta water and add it to your . Continue cooking the noodles, stirring consistently to coat the noodles, for 2-3 minutes..
  • Sprinkle in parsley and pepper flakes if using and serve.
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