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 additional to mud
Sea salt
200ml heat water

Clam and ‘nduja sauce 

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

Crunchy breadcrumbs

2 tbsp additional virgin olive oil
60g breadcrumbs
Salt

Methodology

To make the pasta dough, tip the flour onto a clear work floor and blend with a big pinch of salt. Make a properly within the centre, slowly pour in many of the water and use your arms to slowly carry the flour into the centre, mixing till you have got a tough dough. If  the dough feels too moist, add a bit 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, it is very important clear down your work floor and arms, 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 any dough not getting used stays lined to cease it from drying out. Lower every rope into lengths round 1.5cm lengthy and use your thumb to pull 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 often, 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. If you start to scent the garlic and parsley (round 1-2 minutes), add the ‘nduja and break it up with a picket 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 properly then cowl with a tight-fitting lid and cook dinner for 3-4 minutes or till the clams have opened, shaking the pan from time to time to combine. Season with salt to style, if crucial.

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 a few of the cooking water. Switch the cavatelli to the pan with the clams and simmer for 1-2 minutes so the pasta is properly coated, stirring often. If the sauce is simply too dry, add a few of the reserved pasta water to loosen. Stir by way of the parsley and serve topped with the crunchy breadcrumbs.

What else I’m consuming…

I used to be lately in Sydney and it was so enjoyable to be out and about consuming at completely different spots! It doesn’t matter what pops up although, I all the time return to previous favourites. 10 William St is certainly one of them. The pretzel and whipped bottarga, panzerotti,  barramundi with contemporary borlotti beans, and to complete, spoonfuls of tiramisù. Such a delight! 

What else I’m cooking with…

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