Tagliolini al ragu di capesante e gamberete
Tagliolini with scallop & shrimp ragu

Serves 4
Scallops and shrimp make a beautiful combination in this delicious dish.

Tagliolini
Divide the egg pasta in two. Fatten each half with the palms of your hands. Shape each into a rectangle and flour lightly.   Set the rollers of the pasta machine to the widest setting and feed the dough through the machine opening.  Repeat, this time decreasing the width by one setting. Continue this cycle, each time decreasing the width by one setting, so that the dough becomes progressively thinner.  Flour dough as you work.

Cut the long sheet into 14" long pieces. Fold the thin dough in half, lengthwise.  Fold again.  Cut the dough into 1/8" inch ribbons.   As you unroll the pasta, you unroll the finished tagIiolini.

Ragu
Peel and devein the shrimp, reserving the shells.  Slice the shrimp lengthwise.
Heat the olive oil in a large heavy skillet over medium heat.  Add the garlic, the shrimp shells, basil, olives, and hot pepper (optional).  Cook until the garlic is golden.  Add the fish broth and stir until the oil emulsifies, then add salt. Cook over low heat for about 10 minutes.  Remove skillet from heat. Discard the garlic and shrimp shells. Reserve half of the liquid.  Add the shrimp and the scallops.

Bring a large pot of salted water to a boil.  Add the pasta, cooking until al dente. Drain and add to the shellfish in the skillet.  Cook over medium heat until shellfish are done, 2 or 3 minutes. Make sure that the pasta does not dry out; should this happen, add a little of the reserved sauce.  Add parsley and stir.

Serve on warm plates, placing the pasta in the center.  Surround with the shrimp and scallops.

Chef's note: Pasta al dente
To determine whether pasta is al dente, take a piece out of the pot and bite into it.  If it does not feel raw, yet still gives some resistance when you bite it, it is al dente.