Cambium Head Chef Dylan James’ Linguine Vongole Recipe

Get inspired by Head Chef at our flagship New Forest restaurant Cambium's summer dish - Linguine Vongole.

Serves: 6

PREP TIME:

1 hour, plus infusion and resting time

INGREDIENTS

Pasta Dough

• 250g Pasta flour
• 3 Yolks
• 1 Egg
• 20g Water
• 20g Olive oil
• 1 Pinch saffron
• 2 Pinches salt
• Semolina

Crab Bisque

• 75g Shallots, sliced
• 50g Lemongrass, sliced
• 75g Brown crab meat
• 25g Fresh ginger
• 5g Coriander seeds
• 75g Butter
• 600ml Fish stock

Shellfish

• 500g Mussels
• 500g Clams
• 500g Razor clams
• 2 Cloves garlic, finely chopped
• 1 Red chilli, finely chopped
• 100ml White wine
• Bunch parsley, finely chopped

Pickled Saffron Fennel

• 100ml Water
• 100ml Cider vinegar
• 100g Sugar
• Pinch saffron

METHOD:

Pasta Dough

1. Mix the egg, water, olive oil and add saffron, leave to infuse overnight.
2. Put flour into food processor and add infused egg mix. Blend until a dough is formed.
3. Turn out and knead lightly, cling film and leave to rest in the fridge overnight.
4. Gently roll out the dough until it would fit through the first setting on your pasta machine. Start with the highest setting and roll through twice per setting.
5. For linguine, you will need to take it down to between the 1st and 2nd lowest setting you have.
6. Dust the dough with semolina. Using the linguine setting on your machine, roll the dough through. If you don’t have this setting, fold the dough like a book until square and cut thin strips which will then become hand cut linguine.

Crab Bisque

1. In a pan, sweat the shallots, ginger and lemongrass in the butter for 5 minutes with no colour. Add the coriander seeds and sweat for another 2 minutes.
2. Add the brown crab meat and cook out for 5 minutes.
3. Add the fish stock and bring to the boil, leaving to simmer for 20 minutes.
4. Pass through a sieve.
5. To finish, bring bisque to the boil and slowly off the heat, add butter until bisque thickens slightly.
6. Finish with salt and lemon juice.

Shellfish

1. Sweat without colour the garlic and chilli.
2. Add shellfish and white wine.
3. Cover with a lid, shake the pan from time to time until the shellfish opens.
4. Finish with chopped parsley.

Pickled Saffron Fennel

1. Put all ingredients into a pan and bring to the boil.
2. Pour over sliced fennel.
3. Leave to cool.

To Finish Dish:

1. Cook linguine, drain and add to crab bisque.
2. Toss in the pan and finish with chopped basil.
3. Serve linguine down the centre of the serving dish, spoon cooked shellfish around the outside. Scatter pickled fennel over the shellfish.

Like the look of our delicious summer recipe, but don’t want the stress of cooking up a feast yourself? Why not join us for a feast at New Forest restaurant Cambium at Careys Manor Hotel & SenSpa. Indulge in dinner at the hotel, plus an overnight stay with one of our New Forest hotel packages.

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