Stinging Nettle Tagliatelle with Frutti di Mare (Mario Batali) Recipe

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Stinging Nettle Tagliatelle with Frutti di Mare (Mario Batali)
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Ingredients
15
Count
Nutrition
1037
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Bring 6 quarts of water to a boil.
  2. Meanwhile, using plastic gloves, separate nettle leaves and stems and discard stems. Set up an ice bath next to the stove and drop nettle leaves into boiling water. Allow cooking for 1 minute, drain and immediately immerse in ice bath. Drain leaves by pressing between 2 plates to remove all moisture. Place in the bowl of a food processor. Blend with olive oil until mixture has emulsified into a paste.
  3. In a medium-sized bowl, combine nettle paste and eggs. Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the egg and nettle mixture. Using a fork, begin to incorporate the flour, starting with the inner rim of the well.
  4. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
  5. Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Using a pasta rolling machine, roll dough to thinnest setting and cut into 1/8 inch ribbons. Line a sheet tray with parchment paper and sprinkle liberally with semolina. Gently place pasta on top of semolina, cover and set aside.
  6. Bring 6 quarts water to a boil and add 2 tablespoons salt.
  7. In a 12 to 14 inch saute pan heat olive oil till smoking. Add the scallions, garlic, and chilis and cook until light brown, about 1 minute. Add the clams and mussels and saute 2 minutes. Add the wine, bring to a boil, lower heat, and simmer two minutes. Drop pasta into boiling water and cook until just tender, about 2 minutes. Meanwhile add the shrimp and raise the heat to high. Add the butter and stir carefully so as not to remove the mussels and clams from their shells. Drain the pasta and toss into the pan with the shellfish mixture, add the parsley and toss to dress well and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1036.85 Kcal (4341 kJ)
Calories from fat 392.5 Kcal
% Daily Value*
Total Fat 43.61g 67%
Cholesterol 289.48mg 96%
Sodium 456.87mg 19%
Potassium 837.42mg 18%
Total Carbs 110.29g 37%
Sugars 0.62g 2%
Dietary Fiber 12.55g 50%
Protein 42.12g 84%
Vitamin C 8.3mg 14%
Vitamin A 0.1mg 2%
Iron 7.1mg 39%
Calcium 623.3mg 62%
Amount Per 100 g
Calories 206.12 Kcal (863 kJ)
Calories from fat 78.03 Kcal
% Daily Value*
Total Fat 8.67g 67%
Cholesterol 57.55mg 96%
Sodium 90.83mg 19%
Potassium 166.48mg 18%
Total Carbs 21.93g 37%
Sugars 0.12g 2%
Dietary Fiber 2.5g 50%
Protein 8.37g 84%
Vitamin C 1.7mg 14%
Iron 1.4mg 39%
Calcium 123.9mg 62%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.6
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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