Put the eggs, dash of salt, the olive oil, wheat flour in a mixing bowl and knead for 10 minutes, using a dough machine, or by hand. The dough is ready when it feels elastic. This means that when you pull it apart, it stretches and then bounces back. Let the dough rest for an hour in aluminium foil in the refrigerator.
Cut the dough in pieces.
Set the pasta maker to the largest width. Guide the dough through the pasta maker until the pasta is the thickness you desire. Add the attachment for tagliatelle on the pasta maker, and, once again, guide the pasta through. If needed, use some flour to prevent the pasta from sticking.
Boil the tagliatelle in a sufficient amount of water for 30 seconds until it is "al dente." Immediately rinse the tagliatelle in ice water to prevent it from getting too soft and overdone.
Preparation of the Pasta Sauce
Place the tomatoes in boiling water for 30 seconds.
In a large frying pan, on medium heat, briefly saute the garlic and shallot in olive oil.
Add the tomatoes and herbs, allow to cook slowly for an additional ten minutes to let the flavors come together.
Add salt and pepper and puree the mixture until smooth.
Saute the shrimp, squid, and mussels in garlic oil on low heat.
After one minute, add the fresh fish, clams, and cherry tomatoes. Allow to simmer just until the seafood is done, but still has some bite to it.
Add the pasta sauce and heavy cream, and stir.
Then add the cooked pasta and serve on a heated plate. Garnish with Parmesan cheese and arugula.
Recipe courtesy of Chef Christiaan Thole from Bon Aroma Restaurant. Be sure to visit Bon Aroma to taste Chef Christiaan's other dishes. His vegetarian "Knapsack" is very popular!
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