LINGUINE ALLA CHITARRA WITH CLAMS, GUANCIALE AND PEA TENDRILS

Linguine alla Chitarra with Clams, Guanciale and Pea Tendrils image

Provided by Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

1 cup "00" pasta flour, such as Caputo
1/4 cup semolina
Sea salt
1 extra-large cage-free egg
2 teaspoons extra-virgin olive oil
1 ounce olive oil
1/2 cup 1/4-inch dice or lardons smoked guanciale or smoked bacon
1 tablespoon thinly shaved garlic
1 tablespoon fresh oregano leaves
1/2 teaspoon crushed red pepper
6 opal basil leaves, plus more for garnish
12 manila clams, washed and soaked in cold water for 10 minutes to release sand
1 cup fish or vegetable stock
1 cup dry white wine
Sea salt
3 tablespoons unsalted butter
2 tablespoons fresh lemon juice
6 sprigs pea tendrils with flowers and leaves
Freshly ground black pepper
Herb flowers
Calabrian chile oil, for drizzling
Finishing olive oil, such as Ligurian
1 piece mullet bottarga

Steps:

For the pasta: In a medium mixing bowl, combine the flour, semolina and salt and pile up in the center of the bowl. Create a shallow well in the center of the flour mixture and add the egg. Beat the egg and oil together with a fork. Using a plastic spatula, stir the egg and slowly incorporate into the flour. Mix until the dough ball forms, then remove from the bowl and place the dough on a clean work surface.
Knead the dough into a smooth dough ball, about 10 minutes. Immediately wrap the dough ball in plastic wrap to avoid drying out. Rest the dough at room temperature for at least 30 minutes before using.
Cut the pasta to linguine size using a chitarra or other pasta machine.
For the sauce: In a medium saucepot, add the olive oil and guanciale and cook over medium heat to render the fat from the guanciale until it starts to turn light brown.
Add the garlic, oregano, crushed pepper and basil, and mix; cook until the garlic is fully cooked through and the herbs are infused in the oil. Add the clams, stock and wine, and increase to high heat; cover with a lid to steam open the clams, 3 to 4 minutes. As soon as the clams open, remove from the heat to avoid overcooking; remove all of the clams from the pot and reserve the sauce. Remove half of the clams from their shells and add to the sauce.
Bring a pot of salted water to a boil. Cook the pasta to al dente, about 3 minutes.
Add the pasta to the sauce and stir to combine. Cook over medium heat to allow the pasta to soak up some of the sauce, then add the lemon juice and pea tendrils. Toss, taste and adjust the seasoning with salt and pepper as necessary.
To plate, twist the pasta and place in the center of the plate, then top with the remaining sauce. Place the clams in the shells on top and garnish with a few fresh opal basil leaves, some herb flowers, a drizzle of Ligurian olive oil and Calabrian chile oil and shavings from the mullet bottarga.