This is so indulgent and special that we’ve decided to give a large recipe as it should be enjoyed with special people.
500g pasta flour, typo ‘00’
40ml olive oil
pinch of salt
2 x 450g lobsters, cooked for 7 minutes
500g vongole or clams
8 scallops or other shellfish available
8 razor clams
1 tablespoon fresh flat leaf parsley, finely chopped
6 fresh basil leaves, finely shredded
45ml olive oil
1 onion, finely diced
1 stick celery, trimmed and finely chopped
1 small carrot, peeled and finely chopped
1 clove garlic, crushed
1 tablespoon tomato puree
the pounded shells form the lobster
300ml chicken or fish stock (or a shellfish stock if you have)
salt and pepper
a little cream, to finish
Put the flour, along with the salt in a food processor. Add the olive oil and eggs and pulse until it resembles breadcrumbs. Remove from the machine and knead to a dough. Allow to rest under an up-turned bowl for about 30 minutes. Roll through a pasta machine, until lovely and thin and cut into tagliatelle. Leave to air-dry on a lightly floured surface.
Prepare the lobster by removing the meat from the tail and claws and finely slice, ready to top the final dish. Set away in the fridge to keep cool. Save the shells for the sauce.
To make the sauce, heat the olive oil and butter in a saucepan. Add the onion, celery, carrot and garlic and cook over a low heat for about 10 minutes until soft. Stir in the tomato puree and allow to fry for a couple minutes. Then add the flour and pounded lobster shells and cook for a further 5 minutes, stirring constantly.
Flambé with the brandy. Once the flame has subsided, add the stock and allow to reduce to a coating consistency. Pass through a fine sieve and season to taste. Reheat the sauce gently, adding a little cream.
Grill the razor clams for a couple of minutes. Toss with olive oil. Steam the clams open in white wine for about 3 minutes. The juices can be strained into the shellfish sauce for added flavour.
Season the scallops with salt and pepper and pan-fry in a hot non-stick pan with a little olive oil for 1½ minutes per side until beautifully coloured and still slightly rare in the middle.
Meanwhile, bring a large pan of salted water to the boil. Add the tagliatelle. Once the it rises to the surface, cook for 1 more minute then drain and mix with the shellfish sauce.
Serve the pasta in bowls, topped with some lobster meat, a couple of clams, a razor clam and a seared scallop. Sprinkle with the parsley and basil and serve immediately.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours