PREPARATION TIME: 1 hour COOKING TIME: 15 minutes MAKES: 4
Recipe adapted from Jean-George Vongerichten’s “Home Cooking” book.
Fresh pasta dough:
4oog flour, 40g semolina for dusting, 3 eggs, 2 egg yolks, 1 teaspoon salt
For the sauce:
1/3 cup diced carrots; 1/3 cup finely sliced leeks; 2 plum tomatoes, skin and seeds removed and diced; 2 garlic cloves; 1 whole red chilli, chopped; 4 dozen mussels; 1/2 cup vegetable/fish stock; 1/4 cup white wine; 1 tablespoon white wine vinegar; Chopped parsley, for garnish; 3 tablespoons olive oil; salt and pepper to taste
Make the fresh pasta dough 30 minutes ahead of time. Combine the flour, eggs yolks, eggs and salt in a bowl and mix by hand or use a stand mixer. Mix until the dough comes together and all the ingredients are evenly incorporated. Continue kneading until the dough is smooth and springs back if you press into it with one finger. Wrap tightly in plastic and allow to rest in the refrigerator for 30 minutes.
Roll the pasta dough through a pasta machine, adjusting the settings accordingly until the pasta is thin enough that you can see your fingers through the sheets if held up to the light. Cut into sheets of approximately 30cm in length and then run through either a linguine or tagliatelle cutter. Dust liberally with semolina flour and then hang on a drying rack.
Heat the oil in a sauté pan over a medium heat, make sure you have a suitable sized lid handy that fits the size of the pan. Saute the carrots and leeks until soft, then add the garlic, chilli and a pinch of salt. Cook, stirring occasionally until just starting to colour. Add the mussels, vinegar, wine and stock. Cover with the lid and allow mussels to cook over a low heat.
Meanwhile, add the pasta to a pot of boiling water and cook until al dente – around 2 minutes. Reserve a cupful of cooking water before draining pasta. Add the pasta to the sauté pan with the mussels and toss. Pour some of the cooking water into the sauté pan if the pasta absorbs all the liquid from the mussels. Add the diced tomatoes and a drizzle of olive oil – toss the pasta gently to make sure it is all well coated.
Transfer to shallow serving bowls and sprinkle with the chopped parsley and extra chilli, if you like. Serve immediately.