made tagliatelle with baby clams
Chef Paul Mattison hails from upper New York
State. After listening to all his 'nonna' (who came
from Puglia in southern Italy) told him about Italian
cuisine he went to the prestigious Culinary Institute
of America to train as a chef.
success as chef in a noted Aspen restaurant Paul moved
to Sarasota on the Gulf Coast of Florida. Here in ten
short years he took 'The Summerhouse Restaurant' from
near dereliction to being, not only one of Sarasota
and Florida's top spots but to also being named by the
Wine Spectator as being in the worlds top two
recently he has opened his latest downtown Sarasota
meeting place Mattison's City Grille and more recently
Mattison's Steak House & Wine Bar on Longboat Key.
With experience gained from his TV cookery classes and
lessons at his home and around Florida his relaxed style
and charm is becoming legend. Since 1998 Paul has been
a regular traveller to Italy bringing a party of enthusiasts
on a cooking vacation to experience the real Italy.
more information visit www.mattisons.com
oz plain white un-bleached all-purpose flour.
10 oz hard grain (grano duro) flour
2 lbs cleaned fresh baby clams
1/2 cup finely chopped parsley
3 cloves of garlic
1/2 teaspoon crushed chilli peppers
1 tablespoon dry vermouth
1 tablespoon olive oil
1 teaspoon corn flour
the flour together with eggs and a teaspoon of olive
oil plus just enough water to make a firm dough. This
is traditionally done on a wooden board where the dough
is kneaded for about half an hour then left to "rest"
for a further half hour before being made into the pasta
To make life easier and quicker and easier, the mix
can be divided into six parts each of which is rolled
into 3" x 6" strip and passed through the
pasta machine on the #1 setting, it should then be folded
twice to make it three times as thick then passed though
the machine again, repeat this exercise up to ten times
for each strip until the pasta sheets become uniform
and elastic. Then each sheet can be made progressively
thinner by passing it through the pasta machine set
to a higher number at each pass. When the pasta has
passed # 4 it can be sliced by the rollers. The resulting
tagliarini should then be tossed in a little flour to
stop it sticking and kept on shallow trays, ready for
bringing a large pan of slightly salted water to the
boil, in another pan lightly fry the sliced garlic and
crushed chillies in the rest of the olive oil, add half
of the parsley and vermouth with half a cup of water,
tip in the clams and cook on a low heat until the clams
open, discard any clams that refuse to open up. Thicken
the liquid that comes from the clams with the corn flour
that has first been mixed into a little cold water.
Cook the pasta for about two minutes in the boiling
water then strain and add to the clam mixture. Keep
over a low heat for further two minutes stirring occasionally.
Serve immediately garnished with the rest of the parsley.
Chef Paul Mattison
Chef Paul Mattison Recipe