Step 1: Egg Pasta Dough
Ingredients (Makes 2 lbs. of dough):
- 1 lb. All-purpose flour
- 1 lb. Semolina
- 0.5 oz. Salt
- 1 oz. Extra virgin olive oil
- 8 Eggs
- Water, as needed
Directions:
- In a mixing bowl, combine all ingredients until a dough is formed. The dough should be very hard to work.
- With a pasta machine, pass the dough through several times, folding it and adding flour as needed until dough has a firm consistency.
- Lower the number of the dial until you reach the desired thickness of the dough.
- Cut dough through the fettuccine roll.
Step 2: Portofino Sauce
Ingredients:
- 6 cloves Garlic, sliced
- 2 oz. Olive oil
- 5 Basil leaves, julienned
- 1 teaspoon Chili flakes
- 10 Roma tomatoes, peeled and chopped
- 3 oz. White wine
- 16 Black mussels
- 16 Clams
- 16 Prawns
- 16 Scallops
- 1 tablespoon Salt
Directions:
- In a large sautèe pan, heat up the oil with the garlic. When brown, add basil, roma tomatoes, chili flakes and salt.
- Stir mixture for a minute, then add white wine and all of the seafood.
- Cover and simmer for 8-10 minutes.
- In a hot salted water pot, cook the fettuccini for 8 minutes. (Do not overcook, as they will fall apart)
- Toss noodles in sauce and serve immediately.
- Buon Appetito!
