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Categories:
sweet butter fennel pollen salt flour tepid water white wine grape tomatoes jumbo shrimp littleneck clams butter sweet butter olive oil salt
Viewed: 25 - Published at: 6 years agoIngredients
- 2 pounds sweet butter (room temperature)
- 1 tray fresh sea urchin roe (available at a good fishmonger)
- 1 tablespoon fennel pollen
- 2 teaspoons fine sea salt
- 4 cups semolina flour
- 3/4 cup tepid water
- 1/3 cup squid ink paste (good fishmonger or specialty food store)
- 5 ounces fresh squid ink linguini or spaghetti (see above)
- 1/4 cup dry white wine
- 5 grape tomatoes
- 2 jumbo shrimp (shelled and deveined)
- 2 large fresh sea scallops (cut in half)
- 4 littleneck clams
- 2 tablespoons sea urchin butter (see above)
- 1 tablespoon sweet butter
- Dash of extra virgin olive oil
- Salt and freshly ground black pepper
Method
- Place all the ingredients in the bowl of a kitchen mixer attached with a paddle, and mix well until all the ingredients have incorporated.
- Reserve 2 tablespoons of the butter for immediate use; reserve the rest of the butter in the freezer for later use.
