80 grams pasta dough
100 grams quahog clam
15 ml white wine
30 ml whipping cream
salt to taste
5 grams black pepper
80 grams barometer earthstar
10 grams unsalted butter
30 grams Japanese sea scallop
20 grams shrimp (peeled and deveined)
3 grams Anchoviar
sprig of thyme
25 grams Parmesan cheese
Use a pasta machine set to #2 with a fettuccine attachment to roll out the pasta dough.
For the sauce
Turn the stove to high heat and warm a sauce pan. Add the quahog clams and white wine. Cover and cook until the clams have opened (approximately 2 to 3 minutes).
Pour the whipping cream into the sauce pan and season with salt and pepper.
Cut the barometer earthstar in half and add into the sauce pan.
Add the fettuccine into the sauce pan and cook until the pasta is al dente.
Sear a scallop and a white prawn in another pan, set aside when cooked.
Plate the pasta in a dish, put the scallop and prawn on top, garnish with caviar and a sprig of thyme on top of prawn, and season with Parmesan flakes to finish.
Hilton Pattaya is located at 333/101 Moo 9, Nongprue, Banglamung, Pattaya Chonburi. Tel: 038 253 000