A great way to make a delicious pasta dish into an impressive dinner is to prepare the sauce, pasta and garnish ‘from scratch’ and add a touch of indulgence.

Everyone will agree a combination of pasta and seafood is a winning dish. We sourced a beautiful variety of fresh clams which we cooked simply with some white wine. We used some of the jus to make a light cream sauce which makes a perfect seafood linguine pasta dish.

The Imperial caviar has a large sized egg with a delicate but intense almond cream flavour and undertones of black trumpet mushrooms. These well-rounded eggs present like jewels in a crown and are the perfect final touch to this dish.

Also read what tools are needed to make fresh pasta as well as other pasta recipes.

Fresh seafood linguine with caviar

Everyone will agree a combination of pasta and seafood is a winning dish

No ratings yet

Print Recipe Pin Recipe

Prep Time 25

Cook Time 25

Total Time 50

Course Fish & Seafood, Pasta

Cuisine International, Italian

Servings people

Calories 413 kcal

EQUIPMENT (click pictures for details)

Pasta machine

Large cooking pot

Saucepan

Ingredients

For the fresh pasta dough

120 gr plain flour
1 pc egg (50gr)
1 pc egg yolk (20gr)
1 pinch of salt

For the sauce

120 ml seashell stock
100 ml vegetable stock
100 ml cream
¼ lemon juice
1 tbsp cold butter

For the garnish

24 pcs clams meat
12 pcs razor clams meat dices
1 pc tin of caviar

Instructions

Prepare the pasta dough

Combine all ingredients to obtain a hard dough, wrap in cling film and rest it at room temperature for 20 minutes.

Prepare the sauce

Bring the seashell stock, vegetable stock and cream to a boil and cook for 4-5 minutes.
Add lemon juice and season to taste before cooking again until the sauce has thickened.
Finish with a knob of butter.

Form the pasta

Laminate the fresh pasta dough into sheets of 20×10 cm and cut them into linguine.
Place the freshly cut linguine on a floured surface before boiling in a large amount of salted water for 2-3 minutes, stir occasionally until the pasta starts to float.
Drain and refresh immediately.

Finish the dish

Reheat the seashell meat and the fresh linguine in the cream sauce, and season to taste.
Add the caviar on top.

Notes

The sauce must coat the back of a tablespoon.

Nutrition for 1 portion

Calories: 413kcalCarbohydrates: 49gProtein: 10gFat: 20gCholesterol: 84mgSodium: 337mgFiber: 2gSugar: 1gVitamin A: 910IUVitamin C: 2mgCalcium: 51mgIron: 3mg

Keyword caviar, linguine

Fresh Seafood Linguine