Julia’s Hand-Rolled Cavatelli With Clams + ‘Nduja

Hand Rolled Cavatelli with Clams and ‘Nduja

(Serves 4)

Pasta dough

400 g semola (finely floor semolina flour), plus further to mud
Sea salt
200ml heat water

Clam and ‘nduja sauce 

2 tbsp further virgin olive oil
4 cloves garlic, crushed gently with the aspect of a knife
4 parsley stalks
25 g ‘nduja, crumbled
400 g cherry tomatoes
1kg clams/pipis, purged and drained
100ml dry white wine
Giant handful flat leaf parsley, roughly chopped
Sea salt

Crunchy breadcrumbs

2 tbsp further virgin olive oil
60g breadcrumbs
Salt

Technique

To make the pasta dough, tip the flour onto a clear work floor and blend with a big pinch of salt. Make a nicely within the centre, slowly pour in many of the water and use your fingers to slowly deliver the flour into the centre, mixing till you could have a tough dough. If  the dough feels too moist, add just a little extra flour. If it feels too dry, sprinkle over some extra heat water. Knead for about 10 minutes, till easy and elastic. Because the dough turns into easy, you will need to clear down your work floor and fingers, then proceed to knead. Cowl with an upturned bowl and put aside for half-hour to relaxation.

Working with a small quantity of dough at a time, roll items of the dough into lengthy ropes, round 5 mm in thickness. Ensure that any dough not getting used stays lined to cease it from drying out. Minimize every rope into lengths round 1.5cm lengthy and use your thumb to tug every bit down a gnocchi board to make little ridged cavatelli. Place the cavatelli onto a tea towel that’s generously dusted with semolina flour. Repeat with the remaining dough and put aside.

For the crunchy breadcrumbs, heat the olive oil in a small pan over a medium warmth. Add the breadcrumbs and fry for 2-3 minutes, stirring steadily, till golden. Switch to a plate and season with salt. Put aside.

For the sauce, heat the olive oil in a big pan over a low-medium warmth and add the garlic and parsley stalks. That is going to infuse the oil properly. While you start to odor the garlic and parsley (round 1-2 minutes), add the ‘nduja and break it up with a wood spoon. Add the cherry tomatoes and cook dinner for 10-Quarter-hour or till the tomatoes are starting to melt and launch their juices.

Improve the warmth to medium-high and add the clams together with the wine. Stir nicely then cowl with a tight-fitting lid and cook dinner for 3-4 minutes or till the clams have opened, shaking the pan now and again to combine. Season with salt to style, if needed.

In the meantime, cook dinner the cavatelli in a big pot of salted boiling water, till chewy however not chalky, round 3-4 minutes. Drain the cavatelli, reserving among the cooking water. Switch the cavatelli to the pan with the clams and simmer for 1-2 minutes so the pasta is nicely coated, stirring steadily. If the sauce is simply too dry, add among the reserved pasta water to loosen. Stir by the parsley and serve topped with the crunchy breadcrumbs.

What else I’m consuming…

I used to be not too long ago in Sydney and it was so enjoyable to be out and about consuming at totally different spots! It doesn’t matter what pops up although, I at all times return to outdated favourites. 10 William St is one in all them. The pretzel and whipped bottarga, panzerotti,  barramundi with recent borlotti beans, and to complete, spoonfuls of tiramisù. Such a delight! 

What else I’m cooking with…

I really like making textural salads full of various greens like radicchio, fennel, celery and chicory. Dressed with further virgin olive oil, crimson wine vinegar and just a little salt, I’m very joyful.