Have you ever felt so much the lack of the sea as to hurt the heart? I do, and with this black cuttlefish paste with clams I cry out my love for the sea and the great sense of emptiness I have: i haven't seen sea since september and i miss the air. In this dish there is really the taste of the sea: black cuttlefish paste is homemade, I chose as the format the fettuccine, but you can also opt for spaghetti or macaroni with underwire.
Ho condito questa pasta “important”, thick and consistent with a sauce based on clams, cherry tomatoes and lemon zest. A strong taste, tasty and savory, just the way I like it. In this case, despite the fact that I love the pasta with white clams, I find that cherry tomatoes give that touch of acidity that enhances the flavor of black fettuccine. If you want, you can take a look at the VIDEO RECIPE OF pasta with clams, so you have clear the process to make the sauce.
Pasta with black cuttlefish: some advice
To make a perfect black cuttlefish paste at home, you can use both black of fresh cuttlefish and preserved cuttlefish (liquid or powder). If you use the one you keep, that contains less water, the black color will be deeper and more decisive. In any case, to get an absolute black, black cuttlefish should be used in good quantities: I used 50 grams out of a total of 400 grams of durum wheat semola.
Remember that black cuttlefish still contains water (except powdered) and, then brings moisture to the dough. For this reason it is important to regulate well the amount of water, so that the dough is not too damp. Or working pasta will be more complicated: if the dough is too wet, sarà sufficiente aggiungere ancora un po’ di semola.
Since I wanted to make a dish that reminded me of the sea and the South, I only used semola to make pasta: the result is rough, full-bodied fettuccine, who take the sauce in a wonderful way. If you prefer a less consistent pasta, you can mix semola and flour 00 to 50%. In short, the black pasta of cuttlefish with clams and cherry tomatoes requires a little’ of work, but I assure you that it is absolutely worth it.
If you love recipes with black cuttlefish, don't miss the BLACK MACARONI WITH AEOLIAN UNDERWIRE (you can also look at the VIDEO RECIPE about how to make them at home), the traditional Sicilian recipe of BLACK CUTTLEFISH NOODLES and the RISOTTO WITH BLACK. And now I wish you good day!
FOR THE BLACK PASTA OF CUTTLEFISH:
400 grams of hard wheat rhyme semoth
50 grams of s cuttlefish black
a pinch of salt
150 milliliters of water
FOR THE DRESSING:
one kilogram of clams
fresh parsley, to taste
a small piece of chili pepper
extra virgin olive oil, to taste
salt and pepper, to taste
a clove of garlic
10 cherry tomatoes or date
lemon zest, to taste
To prepare pasta in black homemade cuttlefish, put on the worktop the rhyme-rimciated hard wheat and salt. Add half the water and black cuttlefish. Knead by joining the rest of the water slowly, until you get a smooth, homogeneous loaf. Non è detto che l'acqua vi serva interamente o che non ve ne serva un altro poco. The dough must be soft, not too wet or too dry. Wrap the panetto in transparent food film. Leave to rest for at least 30 minutes, at room temperature.
After 30 minutes, duty to spread the dough with the rolling pin or with the appropriate machine and obtain the format you have decided: i did fettuccine cut to the knife. With the special dies you can make spaghetti, Linguine, noodles. You can do the MACARONI WITH FERRETTO or even dumplings, if you prefer a short pasta. If you want to eat fresh pasta, use it within an hour and store it at room temperature. If, instead, you want to dry the pasta, you can leave it in the air in a cool, dry place until it's dehydrated (minimum 20 hours).
In order to prepare the sauce with clams, the molluscs must be well purged: leave them for 5-6 hours in lightly salted water at room temperature. Then, well washed the clams under running water. A good trick to find out if there is any dead mollusk full of sand and throw the clams one by one into the sink from above: If the clam is dead clams will open, so you will prevent the sand from ending up in the sauce.
Cut the stems of the parsley and set aside. Dividere i pomodorini a metà togliendo i semi e l'acqua di vegetazione. Peel Garlic l & #8217;, crush it and put it in a pan with very little extra virgin olive oil and parsley stems. Quando l'aglio sarà appena dorato, add clams. Cover and cook for a minute on high heat: as, with the heat, the clams will open, remove from the Pan and set aside.
Filter the water left on the bottom of the Pan. Remove the clams from the shells and set aside. I always keep a part of clams in the shell, although you shouldn't: for me that's the taste of the sea. You do as you please.
Put the oil and a clove of garlic in your shirt in the pan: When the oil is hot, combine the chili, of the parsley, tomatoes cut in half. Jumping over a gentle heat and, when the peel of the tomatoes will be slightly shrivelled, unire l'acqua delle vongole. After Add half the parsley. When the water and oil will have formed an emulsion, combine clams and put out the fire. Do not salt, because clams are sapid.
Boil the fettuccine with black cuttlefish in plenty of salted water and, keeping aside the cooking water, drain it al dente. Sauté the black cuttlefish paste with clam and tomato sauce, unendo un po' di acqua di cottura in modo da ottenere una emulsione cremosa. Fire off, add the rest of the finely chopped parsley and zest the grated lemon. Bon appétit!