Ingredients
- 1 pound stinging nettles
- 1/4 cup extra virgin olive oil
- 4 extra-large eggs
- 3 1/2 cups all-purpose flour
- 1/2 cup semolina flour
- 4 tablespoons extra virgin olive oil
- 3 scallions, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 teaspoon hot chile flakes
- 16 New Zealand cockles
- 16 mussels, scrubbed and debearded
- 1/2 cup dry white wine
- 1/2 pound rock shrimp, cleaned
- 2 tablespoons butter
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
Description
Food Network Invites You To Try This Stinging Nettle Tagliatelle With Frutti Di Mare Recipe From Mario Batali.
Food Network
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