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1
Bring 6 quarts of water to a boil.
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2
Meanwhile, using plastic gloves, separate nettle leaves and stems and discard stems.
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3
Set up an ice bath next to the stove and drop nettle leaves into boiling water.
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4
Allow cooking for 1 minute, drain and immediately immerse in ice bath.
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5
Drain leaves by pressing between 2 plates to remove all moisture.
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6
Place in the bowl of a food processor.
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7
Blend with olive oil until mixture has emulsified into a paste.
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8
In a medium-sized bowl, combine nettle paste and eggs.
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9
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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10
Make a well in the middle of the flour and add the egg and nettle mixture.
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11
Using a fork, begin to incorporate the flour, starting with the inner rim of the well.
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12
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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13
The dough will come together when half of the flour is incorporated.
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14
Start kneading the dough with both hands, using the palms of your hands.
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15
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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16
Lightly reflour the board and continue kneading for 6 more minutes.
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17
The dough should be elastic and a little sticky.
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18
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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19
Using a pasta rolling machine, roll dough to thinnest setting and cut into 1/8 inch ribbons.
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20
Line a sheet tray with parchment paper and sprinkle liberally with semolina.
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21
Gently place pasta on top of semolina, cover and set aside.
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22
Bring 6 quarts water to a boil and add 2 tablespoons salt.
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23
In a 12 to 14 inch saute pan heat olive oil till smoking.
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24
Add the scallions, garlic, and chilis and cook until light brown, about 1 minute.
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25
Add the clams and mussels and saute 2 minutes.
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26
Add the wine, bring to a boil, lower heat, and simmer two minutes.
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27
Drop pasta into boiling water and cook until just tender, about 2 minutes.
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28
Meanwhile add the shrimp and raise the heat to high.
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29
Add the butter and stir carefully so as not to remove the mussels and clams from their shells.
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30
Drain the pasta and toss into the pan with the shellfish mixture, add the parsley and toss to dress well and serve.
