Homemade Bucatini Recipe
Local Maine clams with lemon caper butter and homemade bucatini.
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Ingredients
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Pasta
Clam Sauce
Method
Pasta Preparation
Make the Dough
In a large bowl, mix the flour and salt. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead on a floured surface until smooth, about 8-10 minutes. Wrap in plastic and let rest for 30 minutes.
Roll Out the Pasta
After resting, divide the dough into four pieces. Roll each piece through a pasta machine to your desired thickness. Cut into long strands and use a bucatini attachment or a straw to create the hollow center. Dust with flour and set aside.
Clam Sauce Preparation
Cook the Clams
In a large skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the clams, lemon juice, and cover the skillet. Cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
Finish the Sauce
Stir in capers, parsley, red pepper flakes, and black pepper. Keep warm while cooking the bucatini.
Combine and Serve
Cook the Bucatini
Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, about 3-4 minutes. Reserve some pasta water, then drain.