Brown Rice Fettuccine with Spicy Clams and Winter Salad


250g durum flour
250g ap flour
200 g toasted brown rice flour
10 grams salt
665 grams egg yolk
1 whole egg

Mix all flour together in a large mixing bowl.  Make a well in the center. Put egg in the center. Slowly stir the egg and allow it to grab the flour as you stir and slowly incorporate. Once well incorporated, turn out onto table and knead the dough for 5 minutes to develop structure. Once the dough springs back, it is well developed. Wrap with saran wrap, and let rest for 1 hour.

Sheet the dough through a pasta sheeter to desired thickness. Flour the sheets liberally, and cut into noodles. We will be doing fettuccine but you can cut the noodles as thin or thick as wanted (Angel Hair, Linguini, Fettuccine, Tagliatelle, Pappardelle.)


10 cherrystone clams
1 shallot
1 stalk celery
1 clove garlic
3 springs thyme
2 bay leaves
1 1/2 cup white wine
Chili flake
Lemon Juice

Cut and sweat all the vegetables in olive oil. Once tender, add thyme and bay leaves. Add 1 cup white wine and bring to a simmer. Simmer until reduced by half and alcohol is cooked off. Add clams, cover and steam until all clams are opened up. take clams out of pot and reserve the liquid, strained very well through cheesecloth or a coffee filter.

Once clams are cooled, remove from shell. Rinse very well to get rid of sand. Chop the clams and reserve for sauce.

Bring a pot of water to a boil. In a large saute pan, lightly toast out minced garlic in olive oil. Once the garlic is toasted out and is turning golden brown, turn off heat, add 1/2 cup white wine and turn burner back on. Simmer until reduced by half. Add the chopped clams, chili flake and reserved clam liquor.

Boil pasta for 1.5-2 minutes, depending on thickness. Drain pasta and add to pan sauce. Simmer pasta with the sauce until saucy and coated, but not dry. Add chopped basil, fresh chive and parsley and finish with fresh lemon juice. Plate pasta and top with fresh chopped basil and toasted breadcrumb. 

Winter Salad

1 bunch kale, chiffonade
1 head raddichio, or other winter chicory, chopped
1 cup pickled vegetables (radish, turnip, carrot), julienned
1 apple
Winter vegetables for shaving.
Smoked apple vinaigrette
2 apples, smoked until smoky and tender
2 apples, fresh
1 cup apple cider
1/2 cup apple cider vinegar
1/2 cup olive oil
Salt to taste
Creme fraiche or Greek yogurt

Put kale in a mixing bowl. Add smoked apple vinaigrette to coat and macerate the kale. This will help it break down so it is tender and well seasoned. Once macerated, add your radicchio or winter greens, pickled vegetables, shaved winter vegetables. Toss well and season with salt, lemon juice and a bit more of the smoked apple vinaigrette to taste. Lastly, add thinly sliced apple slices and toss in to coat with dressing. 

On a serving plate, put down some creme fraiche or Greek yogurt. Feel free to season this how you would like it (fresh herbs, fresh ginger, sauteed wild mushrooms, citrus zest). Place tossed salad on top. Top the salad with a bit more sliced apple, some grated pecorino and sourdough croutons.

Finish with a bit more of the smoked apple vinaigrette drizzled over the top.