Fresh seafood linguine with caviar

🧂 Ingredients

• 120 gr plain flour
• 1 pc egg

  (50gr)
• 1 pc egg yolk

  (20gr)
• 1 pinch of salt
• 120 ml seashell stock
• 100 ml vegetable stock
• 100 ml cream
• ¼ lemon juice
• 1 tbsp cold butter
• 24 pcs clams

  meat
• 12 pcs razor clams

  meat dices
• 1 pc tin of caviar

Instructions

• 1 Combine all ingredients to obtain a hard dough, wrap in cling film and rest it
  at room temperature for 20 minutes.
• 2 Bring the seashell stock, vegetable stock and cream to a boil and cook for 4-5
  minutes.
• 3 Add lemon juice and season to taste before cooking again until the sauce has
  thickened.
• 4 Finish with a knob of butter.
• 5 Laminate the fresh pasta dough into sheets of 20×10 cm and cut them into
  linguine.
• 6 Place the freshly cut linguine on a floured surface before boiling in a large
  amount of salted water for 2-3 minutes, stir occasionally until the pasta starts
  to float.
• 7 Drain and refresh immediately.
• 8 Reheat the seashell meat and the fresh linguine in the cream sauce, and season
  to taste.
• 9 Add the caviar on top.

Nutrition Info