I am inspired by the dish called Spirulina spaghetti vongole.
Spinach Tagliatelle, clam, creamy sauce, tomato concasse and nori
For the pasta – yield: 1Kg pasta
-1L of bread flour -1TBS Olive oil
-8 egg yolks -Pinch of salt
-4 whole eggs
-100gr fresh spinach
For the sauce
-100gr clean, fresh clam
-30ml heavy cream
-30ml white wine
-10gr chopped shallot
-Salt and Pepper to taste
For the garnish
-Parmesan cheese
-Tomato concasse
-Nori
Step 1: Make the pasta. Mix all ingredients in a food processor until the dough for 3 mins. Knead the dough until forms a ball. Let the dough rest overnight in a cooler.
Step 2: Rolling pasta to the desired thickness, cut and blanch the pasta.
Step 3: Clean the clam, and portion it. Chopped shallot. Blanch and concass the tomato.
Step 4: In a hot fry pan, add 15ml of oilve oil. When the oil is hot, add the shallot and sauteed until fragant. Then add clam and white wine, cover the pan. While cooking the clam, warm up the tagliatelle. Until all the clam is open, add cream, salt and pepper to taste. Toss the pasta into the sauce.
Step 5: Place all in a pasta bowl, then garnish with tomato concasse, nori, and parmesan cheese.