Fresh seafood linguine with caviar
Everyone will agree a combination of pasta and seafood is a winning dish
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
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.
- The sauce must coat the back of a tablespoon.
Calories: 413kcalCarbohydrates: 49gProtein: 10gFat: 20gCholesterol: 84mgSodium: 337mgFiber: 2gSugar: 1gVitamin A: 910IUVitamin C: 2mgCalcium: 51mgIron: 3mg