Fettucine Portofino by Executive Chef Alessio Giannuzzi of Giorgio's

Step 1: Egg Pasta Dough

Ingredients (Makes 2 lbs. of dough):

1. 1 lb. All-purpose flour

2. 1 lb. Semolina

3. 0.5 oz. Salt

4. 1 oz. Extra virgin olive oil

5. 8 Eggs

6. Water, as needed

Directions:

1. In a mixing bowl, combine all ingredients until a dough is formed. The dough should be very hard to work.

2. With a pasta machine, pass the dough through several times, folding it and adding flour as needed until dough has a firm consistency.

3. Lower the number of the dial until you reach the desired thickness of the dough.

4. Cut dough through the fettuccine roll.

Step 2: Portofino Sauce

Ingredients:

1. 6 cloves Garlic, sliced

2. 2 oz. Olive oil

3. 5 Basil leaves, julienned

4. 1 teaspoon Chili flakes

5. 10 Roma tomatoes, peeled and chopped

6. 3 oz. White wine

7. 16 Black mussels

8. 16 Clams

9. 16 Prawns

10. 16 Scallops

11. 1 tablespoon Salt

Directions:

1. In a large sautèe pan, heat up the oil with the garlic. When brown, add basil, roma tomatoes, chili flakes and salt.

2. Stir mixture for a minute, then add white wine and all of the seafood.

3. Cover and simmer for 8-10 minutes.

4. In a hot salted water pot, cook the fettuccini for 8 minutes. (Do not overcook, as they will fall apart)

5. Toss noodles in sauce and serve immediately.

6. Buon Appetito!

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