List of Ingredients
- 14 OZ. of remilled durum wheat flour
- 3/4 CUP of milk
- 1 OZ. of pecorino, grated
- zest from 2 organic lemons
- 1 OZ. of clams
- 5 OZ. of fresh baby spinach
- garlic
- 1/4 CUP of sun dried tomatoes, chopped
- dry white wine
- salt
- extra-virgin olive oil
Method
FOR THE TAGLIOLINI
Mix flour, eggs, and cheese in the bowl of a stand mixer with the dough hook. Gradually add milk, lemon zest and 1 Tbsp. oil. Continue to mix until the dough is smooth and elastic (around 10 minutes at medium speed). Wrap in plastic wrap and let rest in the refrigerator for 20 minutes.
Divide dough ball into 4 pieces. Dust with flour. Using the pasta roller attachment of a stand mixer, roll out the pasta sheets. Let dry for 20 minutes. Cut sheets using the pasta cutter attachment of a stand mixer (alternatively, cut them with a knife).
FOR THE SAUCE
Sauté 1 garlic clove in a large pan with 2-3 Tbsp. oil. Add clams. Add 1/2 cup white wine and let evaporate. Cover and cook until clams open in 4-5 minutes. Strain, filter and reserve the cooking water. Shell 3/4 of the clams and set the unshelled clams aside.
Cook the tagliolini with spinach in boiling salted water for 2 minutes. Drain and toss with a little filtered clam water and sun-dried tomatoes. Garnish with unshelled clams and serve.