Tagliarini with Hot Sausage and Clams

from Daniel Wolinsky of Cucina Sorella

Feeds about 4 people

1 pound fresh tagliarini (Any long noodle will work but we recommend fresh long noodles; recipe below.)

8 ounces or 2 spicy Italian sausage links pre-cooked and sliced into coins 1/4-inch thick

1 pound Little Neck clams (Manilla also work.)

1 tablespoon garlic, finely chopped

3/4 cup white wine

1 tablespooon green garlic

Juice of 1 lemon

1/2 cup fresh toasted bread crumbs

1. Put on a 8-quart pot of water to boil and season heavily with salt.

2. In a large sautée pan over medium/high heat sear the sausage till golden brown on both sides.

3. Add the garlic and right before it starts to color add the clams and toss together. Cook for 30 seconds

4. Carefully pour the white wine into the pan and cover to steam the clams open, about 2 to 3 minutes.

5. When the clams open drop the pasta to cook and add the green garlic to the pan.

6. Toss in the pasta and squeeze in the fresh lemon juice. Season the dish to taste with salt. If you like the dish more brothy, add a few tablespoons of pasta water.

7. Plate and top the pasta with a healthy portion of bread crumbs. Enjoy!

Fresh Pasta Recipe

3 whole eggs

300 grams 00 flour

1 teaspoon extra virgin olive oil

1. In a Kitchen Aid stand mixer add the flour and on a low speed with a dough hook slowly pour in the eggs and olive oil.

2. Mix for about 10 minutes (Note you may need to add a touch of water if it's too dry.). After the dough has formed wrap tightly in plastic and let rest for 30 minutes.

3. Roll the dough using a pasta rolling machine to the desired thickness and shape. I recommend, longer thinner noodles.