Squid Ink Spaghetti with Clams by Nomnombytom

Ingredients

• 200g semolina flour
• 2 large eggs
• 10g squid ink
• 20ml water
• 500g fresh clams, cleaned
• 3 tbsp extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/4 cup dry white wine
• 1 tbsp fresh parsley, chopped

Instructions

1. Combine semolina flour, eggs, squid ink, and water in a bowl, mixing until a shaggy dough forms.
2. Knead the dough on a clean surface for 8-10 minutes until smooth and elastic, then wrap and rest for 30 minutes.
3. Roll the dough out to your desired thickness and cut into spaghetti strands using a knife or pasta machine until ready to serve.
4. Bring a large pot of salted water to a boil and cook the fresh pasta for 2-3 minutes until al dente.
5. Heat olive oil in a large pan over medium heat and sauté the garlic until fragrant, about 1 minute.
6. Add the clams and white wine, covering the pan for 3-5 minutes until the clams have opened.
7. Toss the cooked pasta directly into the pan with the clams, adding a splash of pasta water to emulsify, and garnish with parsley before serving over medium heat until heated through, about 5 min.