Handmade Linguini with Blistered Cherry Tomato Sauce, Fresh Basil, and Seafood

Ease of Preparation: Hard

Yield: 2 servings

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.

We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

For the Pasta Dough

• 2 cups of flour
• 6 egg yolks
• 2 whole eggs
• 1 tsp kosher salt
• 1 tablespoon olive oil

To Cook the Pasta

• 1 pot boiling salted water
• 1 tablespoon unsalted butter
• 1 tablespoon grated garlic
• 2 tablespoons white wine
• 1 tsp olive oil, plus more to garnish
• 1/2 cup cherry tomato sauce
• Fresh micro basil to garnish

For the Sauce  

• 2 pints cherry tomatoes
• 3 cloves garlic finely diced
• 1 handful fresh basil
• 1/2 cup extra virgin olive oil plus 1 tablespoon
• 1 tsp kosher salt
• 1/2 tsp chili flakes
• 50 grams cleaned clams (soaked in salt water over night)
• 50 grams cleaned mussels
• 15 grams cleaned squid (cut into rings)

Method:

Make the Pasta

1. Place flour on a flat surface such as a cutting board or straight onto the counter, create a well in the center and add remaining ingredients. Whisk eggs with a fork while slowly incorporating the flour. Once the dough has started to come together, use a bench scraper to fully bring the dough together. Kneed with your hands until a smooth ball has formed. Wrap with plastic wrap and let rest in the fridge for 2 hours. Before using the dough, let sit at room temperature for at least 10 -15 minutes.
2. Roll pasta on a pasta machine, until about thickness setting number 2 – then feed through linguini cutter.

For the Sauce

3. In a pan, add 1 tablespoon of olive oil. Add cherry tomatoes and let them blister and pop. Once juices start to be released, add in finely diced garlic, chili, and remaining olive oil. Season with salt and let cook for about 7 minutes. Add in fresh basil. Run your sauce through a potato miller (this will remove most of the tomato skins).

Finish the Pasta:

4. In a heavy bottomed sauce pot, add in olive oil and garlic and lightly sauté.
5. Add in the mussels, clams, and white wine and cover the pot with a lid until seafood has opened. Add in the squid and cook for an additional 2 minutes.
6. Once seafood is cooked, add in cherry tomato sauce and butter and monte.
7. While the mussels and clams are cooking, place pasta in a pot of boiling salted water and cook until al dente, about 2-4 minutes.
8. Strain your pasta and stir it into the sauce. Plate In a bowl. Garnish with a drizzle of olive oil and some fresh micro basil.