A New Year’s Day dinner recipe while we hosted Y’s brother & wife from HKG.
Pasta ingredients
semolina flour, ground finely (0 or 00 size)
wheat flour, ground finely (0 or 00 size)
2 eggs
salt
Make pasta for four – recipe (double it), cut the noodles 1/3 inch wide, lay flat to wait to be cooked at end.
Sauce ingredients
1/3 yellow onion, diced finely
1-2 T fresh thyme or lemon-thyme
Parsley, washed & chopped fine
1 package ground saffron, or pinch infused into warm clam juice or fish stock
1/2 bottle clam juice or clam bouillion
8-10oz fish stock (can buy frozen in stores)
1/2 lb shrimp
1/2 lb bay diver scallops
1/3 lb fresh crab meat
10-12 small clams (smaller = more tender)
1/2 stick butter
champagne or dry white wine, 1 cup
olive oil
salt & pepper
vanilla salt (infuse salt with vanilla pod that has been cut/used and shake, reserve for future use)
Set water to heat on high in a very large pot while you heat a large skillet with high sides & with a fitting lid to medium heat.
Add half of the butter to the skillet and let melt, allowing water to sizzle off. Add the onion, and let cook until soft, but not colored. Add the thyme, and cook for 1 minute.
Meanwhile, heat to high a non-stick skillet and add the remaining butter. Once hot, add the scallops and some vanilla salt. Cook 1-2 minutes and add shrimp. When nearly done cooking, add 1/2 to 1 cup champagne or dry white wine, reduce until shrimps are cooked, remove shrimps & scallops and reserve, while continuing to reduce fluid.
To the high-sided skillet, once thyme is cooked 1 minute, add fish stock, clam juice, vanilla salt (use reason) & saffron, reducing by 1/4 to 1/2, and add clams to cook & cover it until they open. Once opened, add the liquid from the nonstick skillet and allow all to reduce.
Your water should be boiling now. Add a heaping table spoon of salt, and add the noodles to cook for 3-4 minutes. Meanwhile, add crab meat to saffron-clam mixture, to warm. When cooked, strain noodles and add to broth mixture, coating. Add the shrimp & scallops and cook 1 min on high heat. Adjust seasoning. Distribute into heated bowls and top with parsley.
Wine: we just ate it with leftover new years eve champagne.
