Pasta and peas

Francesco Sposito

For 4 people

For the fettuccine
160 g of flour
40 g of durum wheat flour
100 g of ground peas
3 egg yolks
3 whole eggs

For the confit scallion
12 scallions
1 l of extra virgin olive oil

For the bacon
100 g of sliced bacon

For the clam stock
1 kg of clams
2 sticks of celery
30 g of parsley
30 g of sea lettuce
4 l of water
Oil and garlic


For the fettuccine
Shell the peans, scald them in boiling water for 1 minute and dry them in the oven at 60 °C for 4 hours. The grind them into flour.
Mix the flours and then the eggs in a chopper on the maximum speed for 15 seconds. Make even sized balls and place them in a vacuum bag to eliminate the air from the dough.

For the confit scallion
Place the scallion in a pan and cover it with oil. Heat to 70 °C and cook it for 5 hours.

For the bacon
Place the slices of bacon in an ovenproof dish. Place in the oven and cook for 30 minutes at 80 °C, then chop roughly.

For the clam stock

Heat the oil and garlic, then add the herbs, vegetables and clams. Gently fry, then pour in the water. When it starts to boil, filter and chill.

Clean and chop the scallion. Add it to 4 spoonfuls of cooking oil and heat it. Cook the pasta, drain it and stir in the stock and a drizzle of scallion oil. Add the crispy bacon and a sprinkling of very mature Podolico caciocavallo.