Lemon Fettuccine with Seafood
Lemon Fettuccine with Seafood
- 1 lb. pasta (long pasta works best; I made lemon fettuccine)
- 1/2 Vidalia onion, halved lengthwise and thinly sliced crosswise
- 8 canned whole San Marzano Tomatoes
- 1/2 cup fresh basil leaves, cut into chiffonade plus some for topping
- 1/2 lb shrimp, diced
- 1/2-3/4 lb scallops, diced
- 15-20 clams
- 1 cup extra-virgin olive oil
- zest from 1/2 lemon
- crushed red pepper flakes (optional)
- salt and freshly ground black pepper
- Stir together the scallops, shrimp, basil, and all but 2 tablespoons (30 ml) of the oil in a large bowl. Season with salt and pepper and some lemon zest. Cover and marinate the mixture in the refrigerator for at least 1 hour or for up to 4 hours.
- Heat the remaining 2 tablespoons oil in a large in a deep sauté pan over medium heat. Add the onion and sweat it until tender but not browned, about 10 minutes. Add the tomatoes, crushing them with your hand as you add them to the pan. Turn down the heat to low and cook, stirring occasionally until the flavors have blended and the tomatoes lose their canned taste, about 40 minutes.
- Taste the sauce, adding salt and pepper until it tastes good to you. Use the sauce within 1 hour or refrigerate it in an airtight container for up to 3 days.
- Bring a large pot of salted water to a boil and steam clams until shells open up. Allow to cool slightly and remove clam from shell, chop, and set aside.
- Bring another large pot of salted water to a boil. Drop in the fettuccine, cover the pot to quickly return the water to a boil, and cook the pasta until it is tender but still a little chewy when bitten, 3 to 4 minutes.
- Meanwhile, add scallop and shrimp mixture to sauce and cook for a few minutes over medium heat. If using, add red pepper flakes. After a few minutes add the clams to the mixture.
- Using a spider strainer or slotted spoon, drain the pasta by transferring it to the pan of tomato sauce and seafood. Reserve the pasta water.
- Add 1 cup of the pasta water to the pan and cook over medium heat, tossing until the sauce reduces slightly, becomes creamy, and coats the pasta, 2 to 3 minutes. Keep the pasta moving until pasta and sauce become one thing in the pan. Taste it and add salt and pepper to taste.
- Top with basil and serve!
Homemade Lemon Fettuccine
- 1 tablespoon extra-virgin olive oil
- 1¼ cups tipo 00 flour, or 1½ cups all-purpose flour, plus some for dusting
- ½ cup durum flour or semolina
- 10 egg yolks
- zest from 1 lemon
- Using a stand mixer fitted with the paddle attachment add the flour and semolina, zest, olive oil, and the egg yolks. Mix on medium speed for 2 to 3 minutes, adding fresh water, 1 tablespoon at a time, until the dough comes together. You should only need 1 to 3 tablespoons of water.
- Turn the dough out onto a lightly floured work surface and knead it until it feels silky and smooth, about 5 minutes, kneading in a little flour if necessary to keep the dough from sticking. The dough is ready if when you stretch it with your hands, it gently pulls back into place.
- Shape the dough into a ball, then flatten the ball into a disk. Cover and set aside for at least 30 minutes or wrap it in plastic wrap and refrigerate it for up to 3 days. You can also freeze it for up to 3 months. Thaw the dough overnight in the refrigerator before using it.
- To roll out the dough, cut it into 4 equal pieces. Let the pieces sit, covered, at room temperature for 10 minutes if chilled. The dough should be cool but not cold. Shape each piece into an oval wide enough to fit the width of your pasta roller. Lightly flour your work surface and set the pasta roller to its widest setting.
- Lightly flour 1 piece of dough, pass it through the roller, and then lightly dust the rolled dough with flour, brushing off the excess with your hands. Pass the dusted dough through the widest setting again. Set the roller to the next narrowest setting and pass the dough through, dusting again with flour and brushing off the excess. Pass the dough through each setting 2-3 times until setting 3 on the KitchenAid attachment if you are making Fettuccine.
- To cut the pasta sheet into the pasta shape for the dish you are making use the cutter attachment on the pasta machine.
- Coil the fettuccine into nests and set them on a floured rimmed baking sheet. Repeat with the remaining sheets. Use the fettuccine within 1 hour or freeze it in an airtight container for up to 3 days. Take the pasta straight from the freezer to the boiling pasta water, adding 30 seconds or so to the cooking time.