Fresh Pasta

On a clean surface place the flour, make a well in the center, and place the rest of the ingredients inside. Work the mixture with hands until it forms into a dough.

Knead for 10 minutes until smooth. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into linguini (5mm thick by 18cm long). Cooking Time 2 to 5 minutes.

  • 2 Cups Flour
  • 3 Large Eggs
  • 2 Tsp Olive Oil
  • 1 tsp Salt
  • 2 Tsp Water

For The Sauce

In a large skillet, heat oil over medium heat until shimmering. Add garlic and sauté lightly. Add mussels, clams, prawns, and shrimp. Toss the shellfish in the pan until prawns and shrimp start to turn orange. Add the wine.

Cover pan until all the clams have opened, add the tomato sauce, fresh tomato and parsley. Simmer 2-3 minutes.

Add Calamari at the end and cook 2 additional minutes until it is cooked

While the sauce is reducing, in a large pot of boiling water cook fresh pasta, drain, and add to the sauce, allowing 1 minute for the pasta and the sauce to come together.

Set aside the cooked prawns for garnish (optional).

Divide into 4 portions, place pawns on top.

  • 2 oz chopped garlic
  • 12 Mussels
  • 12 Clams
  • 12 Shrimp
  • 10oz Calamari
  • 4 Jumbo Prawns
  • 4oz White Wine
  • 6oz Fresh Tomato sauce
  • 6oz cut Cherry Tomatoes
  • 1oz Olive oil
  • 1Tbsp. Chopped Fresh Parsley
  • Salt & Pepper to taste

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