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Fresh made tagliatelle with baby clams

Master Chef Paul MattisonMaster 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.

Following 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 world’s top two hundred restaurants.

More 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.

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10 oz plain white un-bleached all-purpose flour.
10 oz hard grain (grano duro) flour
2 eggs
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


Mix 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 strips.
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 cooking.

While 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.

Serves 6

Master Chef Paul Mattison

© Chef Paul Mattison Recipe