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Scott Conant, whose popular restaurant Scarpetta churns out amazing pasta, shares recipes from his new "Scarpetta Cookbook," including orecchiette with boar sausage, fava and mint and scialatielli with clams, arugula and basil.
- 1 pound wild boar sausage, removed from casings
- 3 ounces pancetta, chopped very finely
- 1 tablespoon fennel seeds, toasted and ground
- 11/2 teaspoons crushed red pepper
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 cup sliced shallots
- 1 clove garlic, sliced
- 1 pound orecchiette
- 1 cup fava beans, blanched
- 1 cup peas, blanched
- 2 tablespoons (1 ounce) unsalted butter, cut into pieces
- 1 cup pea shoots
- 1/2 cup freshly grated
- Parmigiano-Reggiano cheese
- 2 tablespoons coarsely chopped fresh mint
In a stand mixer fitted with the dough hook, mix the sausage, pancetta, fennel, and crushed red pepper until combined. Cover and refrigerate for at least 4 hours and up to 24 hours to let the flavors meld. Bring a large pot of well-salted water to a boil. Heat the olive oil in a large sauté pan over medium heat. Spread half of the sausage mixture over half of the pan in a thin patty. (Reserve the other half of the sausage for future good eating; it freezes well.) Cook the sausage undisturbed to brown one side. At the same time, on the other side of the pan, add the shallots and cook, stirring occasionally until tender, about 3 minutes. Add the garlic and continue to cook until the shallots are a deep brown, another 5 minutes. Use a spoon or spatula to mix the sausage well with the shallots and garlic, and continue to cook until the sausage no longer looks raw. Cook the orecchiette until not quite al dente. Add ¾ cup of the pasta cooking water to the sauté pan, increase the heat, and use a spatula to scrape up any brown bits in the pan. Add the fava beans and peas and toss to combine. Reserve some of the pasta cooking water and drain the pasta. Add the pasta, the butter, and ½ cup of the pasta cooking water to the pan. Take the pan off the heat. Reserve about ¼ cup of the pea shoots and add the rest to the pan. Add the Parmigiano-Reggiano and mint and toss well. If the pasta looks dry, add a little more of the pasta water. Divide among serving bowls and top with the reserved pea shoots. Wine pairing: A viscous rosato wine from Puglia should work quite nicely with this homemade pasta of southern Italy. Li Veli Negroamaro Rosato is what comes to mind because it possesses a bright acidity and an almost white wine delicacy.
- 1/4 cup extra-virgin olive oil, plus more as needed
- 4 cloves garlic, sliced
- 1/4 teaspoon crushed red pepper
- 24 littleneck clams
- 20 ounces Scialatielli (recipe follows)
- 8 ounces arugula, tough stems removed
- 1/4 cup fresh basil chiffonade
- 1 tablespoon chopped fresh flat-leaf parsley
- 3 cups "00" flour, plus more as needed
- 1/2 cup semolina flour
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper, preferably medium grind
- 1 tablespoon very finely chopped fresh basil
- 1 tablespoon very finely chopped fresh flat-leaf parsley
- 1 cup whole milk, plus more as needed
Bring a large pot of well salted water to a boil. In a large sauté pan, heat the ¼ cup olive over medium-low heat.Add the garlic and crushed red pepper and cook, stirring occasionally, until the garlic is tender, about 3 minutes. Add the clams and 1 cup water. Cover, increase the heat to medium-high, and cook, shaking the pan occasionally, until the clams have opened.Meanwhile, cook the pasta until not quite tender, about 3 minutes. Reserve some of the pasta cooking water and gently drain the pasta. Add the pasta to the sauté pan with the clams and toss gently.Finish cooking the pasta in the sauté pan, adding a little pasta water if needed. When the pasta is al dente, add the arugula, basil, and parsley, and cook, tossing gently, until the arugula has wilted.Drizzle with a little olive oil if the pasta looks dry.Wine pairing?Traditionally from Campania, this beautiful seafood pasta is delicate yet complex. The wine that comes to mind would be one from around the Amalfi Coast, like a Ravello Bianco with its pale straw color, racy green fruits, and savory aromatics. It's complex and polished, and the proximity of the ocean and the region's volcanic soils brings out the wine's salty minerality and firm structure.To make ScialatielliIn a stand mixer fitted with the paddle attachment, combine the flours, kosher salt, pepper, basil, and parsley on low speed. Add the milk a little at a time until the dough just comes together. Gather the dough, which may look cracked and dry, wrap it in plastic wrap, and refrigerate for at least 1 hour and up to 24 hours to hydrate. (If refrigerating the dough for more than 1 hour, wrap the dough in a towel to keep light out so that it doesn't oxidize and discolor.)Lightly flour a rimmed baking sheet. Cut the dough into 3 pieces. Work with one piece at a time and keep the other pieces wrapped in plastic wrap and refrigerated. Flatten the piece into a square and run it through the widest setting on a pasta machine. Fold the dough and run it through again. Do this a few times to knead the dough. Adjust the machine to the next thinnest setting, flour the dough lightly, and roll it through. The herbs in the dough may make rolling a little tricky; if the dough tears, just gather it up and roll it through again. Roll the dough into sheets 1/8 inch thick; on most machines that means rolling to the 4 setting. Cut the sheets into lengths of about 6 inches. Using the linguine cutter, cut the sheets into strands. Dust the strands with a little flour, then gather into nests by wrapping them around your hand (we gather them into 5-ounce nests). Dust the nests with a little more flour, place on the baking sheet, and freeze until hard. (Once the pasta is rock-hard, it can be transferred to freezer bags or other airtight containers and kept frozen for up to 1 month.)
Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from "The Scarpetta Cookbook" by Scott Conant. Photography by Brent Herrig. Copyright 2013.