Spaghetti alla Chitarra
Purple Clams, Green Garlic, Calabrian Chile Oil, Lemon, Potato Crumbs
Chef Taylor Manning of Cafe Olli | Portland, OR
Adapted by StarChefs | July 2023
INGREDIENTS
Spaghetti:
270 grams 00 flour, sifted
90 grams semolina flour, sifted
6 egg yolks
2 whole eggs
20 grams extra virgin olive oil
Purple Clams:
5 cloves garlic, smashed
1 pound purple clams
2 cups white wine
To Assemble and Serve:
Neutral oil
75 grams thinly sliced green garlic
1 teaspoon Calabrian chile oil
30 grams butter
1 tablespoon olive oil
½ cup chopped herbs of your choice
Zest of 2 Meyer lemons
Juice of 1 Meyer lemon
Potato crumbs
Agrumato lemon olive oil
METHOD
For the Spaghetti:
In a small bowl, whisk egg yolks and whole eggs. Set aside. In a mixing bowl, combine the flours. Transfer to a clean surface and create a well in the center of the flour. Pour the whisked eggs and olive oil into the center of the well and using a fork, slowly incorporate the flour until a thick paste is achieved. Knead dough 5 minutes, or until the dough is smooth and elastic. Wrap tightly in plastic wrap and let sit 30 minutes at room temperature.
Set a pasta maker to the widest setting. Weigh dough and portion into quarters. Lightly flour work surface with semolina. Using a rolling pin, flatten one portion of the dough. Roll dough through the pasta machine. Fold dough and repeat three additional times. Continue running dough through the machine at a thinner setting each time until the dough is ⅛-inch thick. Cut into your desired length and run through a pasta cutter. Weigh and separate noodles into 4 ounce piles. Transfer to a baking sheet and freeze.
For the Purple Clams:
In a saucepan over medium heat, cook garlic until it begins to brown. Add clams and wine, cover, and steam until the clams open. Strain, reserving liquid and clams separately. Let clams cool then pick from shells. Set aside.
To Assemble and Serve:
Bring a large pot of salted water to a boil. Cook Spaghetti 4 to 5 minutes, or until just al dente. Strain and reserve 2 ounces pasta water. Set aside. In a sauté pan over medium flame, heat neutral oil. Sauté 38 grams green garlic until soft and translucent. Stir in reserved clam cooking liquid, chile oil, and butter. Bring mixture to a simmer. Add reserved pasta water, remaining green garlic, Purple Clams, and cooked Spaghetti. Continue cooking until the sauce is reduced and coats the pasta. Add olive oil, herbs, lemon zest, and lemon juice. Toss to coat. Transfer pasta to a serving bowl. Top with potato crumbs and a drizzle of Agrumato lemon olive oil.
