I wanted to take on making pasta again at home so I stopped by Buon Italia’s joint in Chelsea Market to buy cuttlefish ink to make black pasta. My heart broke when my dough refused to form so I ended up throwing everything including the 10 egg yolks required. It’s a very expensive hobby, pasta-making; I don’t know why I can’t seem to do it myself. I was fine while I was taking the class at Rustico Cooking; perhaps it’s time to retake the class just to get the feel of the dough again.
The good thing is that I bought black tagliatelle as well for backup. I didn’t want to spend more money buying Nduja sausages so I just picked up regular hot sausages. The clam shells were heavy but were a great addition to this dish. It was very pretty at the end and I highly recommend making this when you have a night to tuck it in with a nice glass of red wine.
4 cloves garlic, crushed
1/2 sweet onion, roughly chopped
2 bay leaves
20 littleneck clams, rinsed and scrubbed
1/4 cup dry white wine
3 hot Italian sausages, removed from casing
1 tbsp tomato paste
black tagliatelle pasta
fresh lemon juice
2 tbsps butter
a handful of parsley, finely chopped
2 scallions, sliced thinly
1. Heat the oil in a large pot over medium heat. Sauté the garlic until light golden brown. Add the onions and sweat until soft and translucent, about 10 minutes. Add the bay leaves, clams and half of the wine. Cover the pot and steam for 5 to 7 minutes, removing the clams as they open. Strain the cooking liquid and set aside in a bowl. Remove and reserve the meat from the clams and roughly chop; discard shells.
2. In a skillet, cook the sausage pieces and render the fat. Crush the sausages into smaller pieces with the back of your spatula while cooking. Deglaze the pan with the remaining wine and reduce by half by simmering in low fire. Add tomato paste and reserved clam juice and bring to a simmer.
3. Meanwhile, cook the pasta in another pot of boiling water until al dente. Drain the pasta, reserving some of the cooking water. Add the pasta to the sausage. Add the reserved clams and butter and toss over medium-high heat until the pasta is well coated, about 2 minutes. Stir in the pasta water a little bit at a time so it has a nice consistency. To finish, toss with the lemon juice and parsley and garnish with the breadcrumbs and scallions.