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Oyster Agnolotti del Plin


For the pasta dough:

12 egg yolks

1 teaspoon olive oil

1 tablespoon water

2½ cups 00 pasta flour

For the oyster filling:

2 shallots, minced

3 garlic cloves, minced

12 fresh local oysters, shucked with their liquor and chopped

1 cup blanched and chopped spinach, wrung of excess water

½ cup grated Grana Padano

Olive oil for garnish

Lemon zest for garnish

Garnish: Smoked chopped almonds


Make the pasta dough: Knead together all ingredients until the dough is smooth. Let rest 1 hour. Make the filling:
  1. In a skillet over medium-low heat, sauté shallots and garlic until tender. Remove from heat.
  2. In a bowl, mix all filling ingredients except garnishes and chill for 1 hour.
  3. On a pasta machine, gradually roll out dough to thinnest setting. Using a teaspoon, spoon out filling onto middle of dough, spaced 1 inch apart. Brush water on top half of pasta and lay over bottom half. Seal with your fingers, making sure there are no air bubbles. Place on a baking sheet with flour and keep chilled until ready to cook.
  4. Bring a stockpot of salted water to a boil. Cook pasta for 1 to 2 minutes. Strain and serve topped with olive oil, lemon zest, and smoked almonds. (The agnolotti is also great tossed in browned butter and parsley.)
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