| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Clams or cockles |
| 1 |
lb |
Mussels |
| 1 |
|
8 ounces who large prawns; shelled leaving |
|
|
; heads and tails |
|
|
; intact |
| 4 |
|
Shallots |
| 2 |
|
Garlic cloves |
|
|
Olive oil |
| 10 |
|
Floz dry white cider |
| 2 |
tb |
Tomato passata |
| 1 |
|
Sprigs flat leaf parsley |
| 3 |
tb |
Double cream |
|
|
Tagliatelle |
| 100 |
|
Strong white flour |
| 1 |
md |
Egg; beaten |
| 1 |
pn |
Salt |
| 2 |
tb |
Olive oil |
|
|
Flour for dusting |
INSTRUCTIONS
PASTA
Chop the shallots and garlic and sweat off in a few drops of olive oil. Add
the dry cider and bring to the boil, reduce by half. Add the cockles,
mussels, prawns, heads and shells. Place a lid on the saucepan and cook for
a couple of minutes until the mussels have opened. Remove the cockles and
mussels from their shells.
Strain off the stock and place into a clean saucepan, bring back to the
boil. Add the tomato passata, bring to the boil, then add the double cream,
reduce and remove from the heat. Whisk in 2tbsp olive oil.
Pasta: Sieve the flour with the salt. Add the egg and the olive oil. Mix
well to form a dough. Cover and leave to rest for at least 30 minutes.
The amount of oil needed will depend upon the strength of the flour. More
oil may be needed.
Cook the pasta and drain. Place the mussels and cockles flesh back into the
sauce and reheat (do not boil). Place a mount of pasta in the centre of the
plate then coat with the sauce.
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