Tajarin Al Caviale Recipe
Hand-Cut Pasta, Petrossian Imperial Caviar, Clam Essence
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Ingredients
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Pasta and Sauce
Method
Preparation and Cooking
- 1
Make the Pasta
In a mixing bowl, combine the all-purpose flour and sea salt. Create a well in the center and crack the eggs into the well. Gradually mix the flour into the eggs until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 3
Prepare the Clam Essence
In a saucepan, add the fresh clams and a splash of water. Cover and steam until the clams open (about 5-7 minutes). Strain the liquid to separate the clam essence from the shells. Reserve the clams for garnish.
- 4
Roll and Cut the Pasta
After resting, roll out the dough to your desired thickness using a pasta machine or rolling pin. Cut the pasta into thin strips to form tajarin.
- 5
Cook the Pasta
Bring a large pot of salted water to a boil. Add the tajarin and cook for 2-3 minutes or until al dente. Drain, reserving a bit of the pasta water.
- 6
Finish the Sauce
In a large skillet, melt the butter over medium heat. Add the clam essence and a splash of pasta water, stirring to combine. Gently toss the drained pasta in the sauce.
- 7
Serve
Plate the pasta and top with the reserved clams and Petrossian Imperial Caviar. Finish with freshly cracked black pepper to taste.
