Seafood tagliatelle

SERVES 4

Ingredients

For the pasta:

• 240g 00 grade flour

• 2 tsp seaweed powder

• 3 egg yolks

• 1 whole egg

• 2 small sachets of squid ink (8g)

• Water if required.

METHOD

1. Mix the flour and seaweed powder in a bowl, make a well in the centre and add the eggs and ink. I recommend wearing some gloves as the ink will make a mess of your hands.

2. Using the tips of your fingers mix the egg with the flour a little at a time until it is all combined. Kneed the dough with a bit of work and love; you need to work it with your hands to develop the gluten in the flour. Once it is all combined you should have a smooth black dough which is not too sticky and to touch is similar to blue tack. Leave to rest in the fridge for at least 30 mins. I prefer to make it the day before.

3. Roll in a pasta machine and cut it through the tagliatelle attachment.

4. Cook in seasoned boiling water.

5. You can buy fresh pasta if you would prefer, there are plenty of very good quality ones available in supermarkets.

For the dish:

• 50g butter • 1 shallot finely sliced • 2 cloves of garlic chopped

• 500g mussels cleaned and debearded

• 500g clams cleaned

• 250ml white wine

• 100ml double cream

• 1 batch of tagliatelle

• 15g clean fresh Laver (nori)

• Picked pepper dulce seaweed

z Picked wrack syphon seaweed

METHOD

1. Boil some seasoned water in one pot to blanch the pasta.

2. In a saucepan sweat off the shallot and garlic in the butter, add the mussels and clams followed by the wine and place a lid on the pan and cook on a high heat, once the shells open up the shellfish are cooked.

3. Remove the shellfish from the sauce by passing through a sieve, keep the shellfish to the side. Return the sauce to the pan and reduce by half then add the cream and bring back to the boil, return the shellfish to the sauce. Blanch the pasta and cook until al dente, add it to the sauce and shellfish along with the fresh laver, mix well then divide between four hot bowls and garnish with the picked seaweeds, make it pretty as these ingredients deserve it.

4. If you want to posh it up that next level like I did add some lobster and langoustines, my son’s favourite ingredients, a burden from being born by the Torridon coast.