Fresh seafood linguine with caviar
Everyone will agree a combination of pasta and seafood is a winning dish
EQUIPMENT (click pictures for details)
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 20x10 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
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