-
1
The homemade pasta was done in the usual manner. This was a 4 egg, plain flour pasta. Two sachets of squid ink were used. The ink was added at the end, after the dough had already been formed. Although this gave good results, the dough had to be kneaded more than usual so as to blend the colour in fully. The next time I make this, I would add the ink into the eggs first and only mix in the flour after.
-
2
Once rested, the fettuccine was rolled and cut. While the pasta was resting, slice the cherry tomatoes into halves and stir in the tomato salad ingredients.
-
3
Leave the tomatoes to sit.
-
4
Next, I made the squid and vongole sauce.
-
5
Sweat the onion, garlic, thyme and chilli with the butter in a pot on medium heat. Add olive oil if needed. When the onions become soft and transparent turn the heat up and add both chicken stock and ink to the pot. Bring to a simmer. Add the squid into the sauce and cook for a couple of minutes. Drain out only the squid from the sauce and set aside. If cooked for too long they will become tough!
-
6
Now add the vongole into the sauce and cover the lid. They will cook in a few minutes. Keep an eye on them. Once the vongole shells have opened, remove the shells from the pot and reduce the sauce to an appropriate amount.
-
7
Finally the pasta can be cooked in boiling water as per the norm. Make sure it is al dente. Drain the fettuccine, then place into the sauce and combine well. Add the vongole, squid and tomatoes into the pot as well.
