Tagliatelle allo scoglio

Method

1. To make the pasta dough, place all of the ingredients and 1 teaspoon water in a food processor and mix to form a dough.

2. If you don’t have a food processor, do this by hand. Make a mound from the flours on a work surface and create a well in the centre. Add the eggs and yolks to the well. Slowly begin to bring the flour into the centre, gradually pulling it all in until a dough is formed.

3. Once the dough has been brought together in the food processor or by hand, check that it has the texture of playdough – if it’s too dry, add a little more water.

4. Sprinkle some semolina flour onto a work surface to prevent the dough from sticking and knead until smooth.

5. Cover with a damp tea towel and leave to rest for 20–30 minutes in the fridge.

6. Divide the mixture into two, remove one piece and cover the remaining dough. Flatten the dough piece into a rough rectangle and slowly feed through a pasta machine on the widest setting, folding over each time. Repeat 5–6 times until the dough is smooth and elastic.

7. Work the pasta through the thinner settings, reducing notch by notch each time the dough is fed through. There is no need to fold the pasta now, but if it gets too long, cut it in half so it’s easier to work with.

8. The dough should now be silky and golden and you should be able to see your hand through it.

9. Cut the dough into long rectangles. Lay on top of each other, sprinkling a little semolina flour in between each layer so they don’t stick together.

10. Set the pasta machine to the tagliatelle cutting setting and feed each pasta layer through the machine. You can also do this by hand by laying the pasta layers flat, dusting with semolina flour, then slicing into strands. Set aside.

11. To make the tagliatelle allo scoglio, discard any clams or mussels with broken shells and any that refuse to close when tapped. Place them in a colander with running water over them and give the colander a really good shake.

12. Place the mussels and half of the wine in a saucepan. Cover with a lid and cook for 5 minutes, or until the shells open. Give the pan a shake and pour the cooking liquid from the pan through a fine sieve or, better still, through kitchen paper to pick up any loose shell or grit, into a large bowl. Set the mussels and cooking liquor aside. Discard any mussels that remain closed.

13. Repeat with the clams using the remaining wine, straining the liquid into a separate bowl. Discard any clams that remain closed.

14. When the mussels and clams are cool, take them out of their shells and keep them in their respective cooking juices.

15. Heat the oil in a large frying pan and add the garlic and passata. Cook for about 5–8 minutes, or until reduced by half.

16. Add the mussel and clam liquors. Bring to a simmer then add the prawns and squid. Cook for 2 minutes, or until the prawns and squid are cooked through.

17. Add the cooked mussels, cooked clams and parsley. Season with salt and pepper.

18. Meanwhile, place the tagliatelle in a saucepan of boiling salted water and cook for 3 minutes, or until al dente. Take the tagliatelle out with a pair of tongs and add to the saucepan with the sauce. Mix well by stirring or tossing the pan and cook for 2 minutes.

19. Add a drizzle more olive oil and season with salt and pepper. Serve immediately in warmed pasta bowls.