Shellfish Pasta Bowl with Lemon
1 hr 20 min.
ready in 1 hr 50 min.
- 1 ½ cups Rice flour
- 1 ¾ cups Corn starch
- 6 tablespoons Potato starch
- 4 teaspoons xanthan gum
- 1 pinch salt
- 6 large eggs
- 3 tablespoons olive oil
- fine Cornmeal (for dusting)
- 1 tablespoon extra virgin olive oil
- 2 ripe tomatoes (finely chopped)
- 11 ounces raw tiger shrimp (shelled)
- 2 ½ ounces red peppers (drained and chopped)
- 2 cloves garlic (finely chopped)
- 1 red chile pepper (seeds removed, finely chopped)
- 1 cup Baby spinach (torn)
- 1 ½ tablespoons Basil (shredded)
- 1 ½ tablespoons balsamic vinegar
- To garnish
- Lemon wedge
For the pasta: put the rice flour, cornflour, potato flour, xanthan gum and salt into a food processor, then pulse to mix.
Add the eggs and oil and blend until well combined.
Turn out and knead a little to bind and form a dough, then wrap in cling film and rest for 30 minutes.
Take a tennis ball-sized piece of dough and squash it flat. Keep the remaining dough covered with cling film, to prevent it from drying out.
Push the piece of dough through the pasta roller on the widest setting. The dough will crumble as it comes out of the pasta machine. Patch the pieces together gently and push through again on the widest setting. Repeat until the dough comes out in one piece.
Fold the sheet into 3 pieces and roll through the widest setting. Repeat 3 times until you have a rough square shape, then start working it through the machine, taking it down one setting at a time, until the thinnest setting. This will produce a long, wide sheet of pasta.
You can also roll the dough by hand using a rolling pin but you will need to roll the pasta sheets really thinly.
Cut into long thin strips and place on a tray dusted with cornmeal to dry a little until ready to cook.
Cook the linguine in a large pan of salted boiling water for 3-4 minutes, until al dente. Drain, reserving a little of the cooking liquid.
Heat the oil in a large frying pan over a medium heat. Add the tomatoes and cook, stirring, for 2 minutes.
Add the prawns and peppers and stir for 1-2 minutes, until the prawns are just turning pink. Add the garlic and chilli and cook for 1 minute until the prawns are cooked. Remove from the heat.
Stir in the spinach, basil, vinegar and linguine, adding a little of the reserved cooking water, until well mixed. Season to taste with salt and pepper and serve immediately, garnished with lemon wedges.