Handmade Cavatelli with Clams Preserved Lemon Calabrian Chile Capers and Basil

Ingredients

• 16 ounces ricotta
• 4 cups all-purpose flour, plus more for dusting
• 1/4 cup milk
• Large pinch kosher salt
• 1 large egg
• 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
• 5 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup panko breadcrumbs
• 2 tablespoons freshly grated Parmesan
• 1 tablespoon chopped fresh parsley, for garnish

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag