Pastanook

How it’s done - I made an egg based pasta dough and kneaded it for 10 minutes. Super Lemon Haze made that arm workout more enjoyable. Let dough chill in the fridge at least 30 minutes to let that delish gluten develop. Meanwhile I melted some butter on low with olive oil, grated garlic & dried basil (fresh will oxidize & turn brown & not be tasty). I dunked prawns in, only leaving the tails on. Flipped them & put aside. I brushed that liquid gold on fresh baguette & put aside as well. I seared my scallops, took the chorizo out of its casing & cooked it down with some more garlic, reusing that same pan. I rolled out my pasta dough and dunked it in salted water; it cooks super quickly since it’s fresh, 1-2 minutes. Straight into the chorizo pan with some pasta water to bind it all. Mixed in Boursin cheese & capers & put aside while I prepped my side of greens: spinach, cucumber, homemade pickled onions, tomato (always flaky salt your tomatoes, trust!!), ground black pepper & lemon zest. By that time, the bread had soaked in all the garlic butter and was ready for broiling . Garnished with some fresh dill & lemon wedges & enjoyed with Musso’s 2019 Barbera d’Alba. Share this labour of love xx