Squid Ink Pasta & Clams with Chorizo & Tomato Broth

6

PORTIONS

Ingredients

Squid Ink Pasta

  • 1½ cups 00 flour (strong pasta flour) 
  • 1 pinch flaky sea salt 
  • 6 egg yolks (medium) 
  • 1 egg (medium) 
  • ½ Tbsp squid ink 
  • ½ Tbsp olive oil 
  • ½ Tbsp milk

To Cook and Serve

  • 1.5kg clams (diamond-shell clams or small tuatua) 
  • olive oil for cooking 
  • 1 cup thinly sliced chorizo 
  • ½ cup thinly sliced shallots 
  • 2 cloves garlic, thinly sliced 
  • 2 cups cherry tomatoes, halved 
  • ¾ cup sauvignon blanc 
  • ¾ cup chicken stock 
  • squid ink pasta 
  • 100g unsalted butter, cut into small dice
  • ¼ cup flat-leaf parsley leaves, torn 
  • ¼ cup finely sliced chives 
  • crusty bread, to serve


Method

Nothing is more satisfying than making fresh pasta. It’s all about touch; the feel of your dough is so important, and it should be tight and smooth as you knead it. If dry, adjust with a little water, or incorporate more flour when sticky.

Squid Ink Pasta

Place all the ingredients in a food processor, and pulse until the dough forms a ball. Turn out onto a lightly floured bench and knead for at least 10 minutes until smooth. Add flour if too soft, or a pinch of water if too firm to knead.

Split dough in half then press into two flat rounds and cover with cling wrap. Rest for 1 hour at room temperature, or in the refrigerator overnight.

Roll your pasta rounds through each setting on a pasta machine until you reach the second thinnest setting. Dust with flour, and let your pasta sheets air-dry on the bench for 10 minutes. Cut the pasta into linguine-size widths with a sharp knife. Shake loose onto a floured tray, and leave to air-dry.

To Cook and Serve

Put a large saucepan of salted water on to boil.

Rinse your clams under cold water, and drain in a colander.

Place a heavy-based saucepan on medium heat. Add a slug of olive oil and your sliced chorizo. Sauté for 2 minutes to release the oils and lightly colour. Turn up to high heat, then add the shallots, garlic and tomatoes, and cook until beginning to brown. Add the clams, and toss once or twice to combine the ingredients. Pour in the wine and chicken stock, then cover with a lid to steam. Cook for 3–4 minutes, or until the clams begin to open. Remove from the heat. Discard any clams that haven’t opened.

Cook the squid ink pasta in boiling salted water for 1–2 minutes until slightly softened, then drain and add to the clams. Add in the diced butter and fresh herbs, and stir all together until well combined.

Serve up in deep bowls with buttered crusty bread to mop up the juices.