Black and White Seafood Pasta

Credit: Didier Loire
3
Ingredients (4 people)

Seafood

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).

Sweat the shallots in a large sauté pan in some butter, and add the garlic clove and the bouquet garni. Drain the carpetshell clams, place in the sauté pan, and deglaze with the white wine. Cover and cook until the shells open, then filter the cooking juice.

Sear the supions, king prawns, and squid triangles separately, each in a drizzle of olive oil, stirring constantly with a wooden spatula. Drain and set the cooking juices aside.

Combine all the cooking juices and the lobster stock in a sauté pan. Reduce a little, and thicken with a dab of butter and a drizzle of extra-virgin olive oil. Acidify with a dash of lemon juice, and season to taste. Toss all the shellfish in this reduction, and add the tomato wedges.

Stalk, wash, spin, and thinly slice the flat-leaf parsley.

Step 3: Finishing and Plating

Bring 5 quarts (5 liters) of salted water to a boil.

Plunge the pasta into the boiling water, and cook for 1 minute. Drain and pour into the sauté pan with the shellfish.

Stir delicately, drizzle with extra-virgin olive oil, and sprinkle with the chopped parsley leaves.

Spoon into the warmed serving plates and serve immediately.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits