Handmade Cavatelli with Clams, Preserved Lemon, Calabrian Chile, Capers and Basil Recipe

Level: Intermediate
Yield: 4 servings
Total: 2 hr 30 min (includes resting time)
Active: 1 hr 30 min

Discover the ultimate pasta and clams experience: handmade cavatelli enriched with preserved lemon and capers for an irresistible seafood delight that elevates your home cooking to restaurant-worthy heights.

Dough:

• 16 ounces ricotta
• 4 cups all-purpose flour, plus extra for dusting
• 1/4 cup milk
• Large pinch kosher salt
• 1 large egg

Sauce:

• 2 whole lobsters, blanched, claws and tails removed and reserved for another use
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 carrot, roughly chopped
• 1 stalk celery, roughly chopped
• 1/2 bulb fennel, roughly chopped
• 1/2 large onion, roughly chopped
• Kosher salt
• 1/2 small bunch fresh thyme
• 1/2 small bunch fresh rosemary
• 1/2 small bunch fresh tarragon
• 1/2 small bunch fresh basil, plus 1/4 cup chopped basil
• 1/2 small bunch fresh parsley, plus 1/4 cup chopped parsley
• 2 teaspoons tomato paste
• Pinch Calabrian chile flakes
• 1 1/2 sticks (12 tablespoons) unsalted butter
• 1 cup white wine, such as Chablis
• 4 cups lobster stock
• 3 cloves garlic, minced
• 1 tablespoon minced preserved lemon
• 1 teaspoon Calabrian chile paste
• 1 pound small clams, such as manilas or cockles, cleaned
• 2 tablespoons freshly grated Parmesan
• 2 tablespoons drained capers
• Juice of 1 lemon

Breadcrumbs:

• 5 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup panko breadcrumbs
• 2 tablespoons freshly grated Parmesan
• 1 tablespoon chopped fresh parsley, for garnish

Special equipment:

a cavatelli maker; a high-powered blender

1. For the dough: Place the ricotta, flour, milk, salt, and egg in a stand mixer fitted with a dough hook. Mix for 5 minutes. Shape into a ball, wrap in plastic wrap, and chill for about 1 hour.
2. Divide the dough into 4 pieces. Roll each piece out to about 1/4 inch thick, making sure the surface and rolling pin are well floured. Cut into 3/4- to 1-inch strips and run through a cavatelli maker. Arrange the cavatelli in a single layer on large baking sheets dusted with flour, ensuring the pieces don't touch. Set aside.
3. For the sauce: Bring a large pot of water to a boil. Add only the lobster bodies (reserve the claw and tail meat for another use) and par-cook for 3 to 4 minutes. Remove and let cool for a few minutes.
4. Heat the olive oil in a large saut pan over medium-high heat. Add the carrot, celery, fennel, onion, and a large pinch of salt. Saut for 4 to 5 minutes until the vegetables begin to soften.
5. Break the lobster bodies into pieces and add to the pan along with the thyme, rosemary, tarragon, basil, parsley, tomato paste, chile flakes, and 1 stick (8 tablespoons) of the butter. Cook for another 4 to 5 minutes, then add the white wine and 3 cups of the lobster stock. Simmer for 15 to 20 minutes.
6. Remove the herb stems and one lobster body and discard. Transfer the contents of the pan with the remaining lobster body and the remaining 1 cup of lobster stock to a high-powered blender. Blend for a few seconds until combined but not completely smooth. Strain through a fine-mesh sieve into a bowl, reserving the liquid. Discard the shell bits.
7. Melt the remaining 4 tablespoons (1/2 stick) butter in another large saut pan over medium-high heat. Add the garlic, preserved lemon, and Calabrian chile paste. Saut for 1 to 2 minutes until fragrant. Add the strained sauce and the clams. Cook, stirring frequently, until the clams open, about 2 to 3 minutes. Remove the clams with a slotted spoon to a bowl. Remove the meat from half the clams and roughly chop. Leave the others in the shell. Reduce the sauce for 5 minutes or until slightly thickened.
8. Bring a large pot of salted water to a boil. Add the pasta (shake off excess flour first) and cook for a few minutes. The cavatelli are ready when they float to the top. Add the cavatelli directly to the sauce with the chopped clams, chopped basil, chopped parsley, Parmesan, capers, and lemon juice. Toss to combine.
9. For the breadcrumbs: Melt the butter in a small saut pan with the garlic over medium heat and cook for 1 to 2 minutes until fragrant. Add the panko and toast, stirring often, until golden, about 3 to 4 minutes, then mix in the grated Parmesan.
10. Serve the cavatelli in a bowl and arrange the whole clams on top. Garnish with the garlic breadcrumbs, chopped parsley, and a drizzle of olive oil.

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When blending hot liquid, let it cool for five minutes, then transfer to a blender, filling only halfway. Place the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.