• 2 cups semolina

  • ½ tsp sea salt
  • 3 TB cilantro, chopped
  • ½ to ¾ cup water, as needed
  • 3 TB EVOO
  • 3 TB ginger, minced
  • 4 cloves, garlic, sliced
  • 4 shallots, sliced
  • 1 carrots, julienne
  • 2 celery stalks, julienne
  • 48 clams, little-neck or other
  • 1 cup dry white wine
  • 1 cup mushroom stock, hot
  • ¼ cup green onion, sliced


Combine flour and salt; mix well; add cilantro and mix to combine. Add enough water to make a somewhat wet and pliable dough; wrap in plastic and refrigerate for 1 hour. Roll to desired thickness using pasta machine. At service, place 3 gallons water with 6 TBLS sea salt to boil. Add pasta and cook al dente; remove, toss with oil and hold for sauce.

Clams: Place oil in large saute pan and bring to moderate heat; add vegetables and cook until aromatic/tender; add clams; toss to combine; add wine and stock; bring to a simmer. Cover and cook 3 minutes (clam should open completely) remove lid and place clams mixture over cooked pasta; garnish with green onions.

Mushroom stock: Place 3# mushrooms in large stock pot with 3 gallons water; bring to a simmer and cook for 2 hours; strain and reduce liquid to 16 oz and reserve.


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