Seafood
- 1 3/4 pounds carpetshell clams (800 g)
- 1/2 pound cleaned supions (small Mediterranean squid) (250 g)
- 4 1/4 ounces cooked octopus (120 g)
- 8 king prawns
- 1 piece squid
- 8 wedges oven-dried tomatoes, thinly sliced
- 3 1/2 tablespoons dry white wine (5 cl)
- 1 clove garlic
- 1 shallot
- 1 bouquet garni
- 1 3/4 ounces butter (50 g)
- 1 lemon
- 5 fluid ounces lobster stock (15 cl)
- 2 sprigs flat-leaf parsley
- fleur de sel
- olive oil
- extra-virgin olive oil
Instructions
Step 1: Pasta
Roll the dough out through the pasta machine several times, lowering the setting down one notch each time until reaching position 0.5, so that the dough keeps its texture. Cut 8 inch (20 cm) long strips, and use a pasta machine to cut them into 1/5 to 1/6 inch (5 to 6 mm) wide noodles. Sprinkle with flour and set aside on a tray.
Do the same with the squid ink dough.
Step 2: Seafood
Wash the carpetshell clams under running water, discarding those with broken shells. Put the in tact clams in a bowl, cover with water, and add a handful of coarse sea salt. Cover and leave for 2 to 3 hours at room temperature so that the shellfish release any sand or grit.
Drain the supions and pat dry on a cloth.
Shell the king prawn tails.
Wash the squid meat, cut in 4 identical triangles, and delicately score in an even criss-cross pattern every 1/5 inch (5 mm).
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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