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Written by Noilles aux Fruits de Mer or Seafood Pasta for us regular folk by Michelin Star Chef, Michel Roux Jr.
This is the king of all seafood dishes and when prepared as meticulously and delicately as this will surpass any and all other seafood pasta recipes out there.
What is so surprising about this is that once you have the recipe in front of you it is relatively easy to do as long as you manage the temperature of the pot correctly and do not over cook any of the seafood that you will be cooking one by one.
You can either make your own pasta following Michel Roux Jr’s recipe or buy some good quality store bought pasta, know one will really know the difference.
You do not need to follow all the recipe ingredients precisely, use your favourite seafood or whatever is locally available to bring together your own Nouilles aux Fruits de Mer that is more appropriate to your local region.
| For the Pasta | |||
| Plain Flour | 250 | g | |
| Eggs | 2 | ||
| Egg Yolks | 3 | ||
| Olive Oil | 1 | tablespoon | |
| For the Fruits de Mer | |||
| Dry White Wine | 125 | ml | |
| Shallots | 2 | chopped | |
| Mussels | 12 | cleaned | |
| Razor Clams | 2 | cleaned | |
| Scallops | 4 | cleaned | |
| Winkles | 20 | cleaned | |
| Langostines | 8 | cleaned & heads removed | |
| Fish Stock | 100 | ml | |
| Double Thick Cream | 250 | ml | |
| Plum Tomatoes | 4 | peeled, de-seeded & diced |
For the Pasta:
1 . Pour the flour, eggs, egg yolks, olive oil and a pinch of salt into a food processor
2 . Beat until the dough comes together
3 . Wrap in cling film and allow to rest in the fridge for 15 minutes.
4 . Roll out on a surface lightly dusted with flour
5 . Cut the dough into ribbons
For the Fruits de Mer:
1 . Clean the seafood and remove the langoustine heads.
2 . Heat up a little white wine in saucepan
3 . Add the chopped shallots and bring to the boil
4 . Add the razor clams to the wine and steam until just cooked, then remove.
5 . Add the mussels the wine and steam until just cooked, then remove.
6 . Add the scallops to the pan and steam until just cooked, then remove.
7 . Add the winkles to the pan and steam until just cooked, then remove.
8 . Add the langoustine to the pan and steam until just cooked, then remove.
9 . Add the langoustine heads (keep one per plate for decoration) to the pan and crush them.
10 . Pour in the fish stock and cook for about 10 minutes until the sauce has reduced.
11 . Pass the sauce through a sieve into a pan and back onto the stove
12 . Pour in the double thick cream
13 . Reduce again until the sauce clings to the back of a spoon
14 . Taste and season with salt & pepper
Assemble:
1 . Cook the pasta
2 . Pour a little of the sauce onto the pasta and toss.
3 . Reheat the seafood in the sauce and add the diced tomatoes
4 . Plate up like Michel Roux Jr and serve
