Scialatielli – Pasta with Seafood Sauce

Directions

1. Add the egg, 1/3-cup milk, 2 tablespoons of the olive oil and salt in a bowl or bowl of a food processor and mix or pulse until smooth. Add the flour and cheese and mix or pulse until the mixture is grainy looking. Add parsley and mix or pulse just until dough begins to leave the sides of bowl. If the dough seems too dry, add a little of the remaining milk until you can pinch a piece of dough between your fingers, and it does not crumble.
2. Transfer the dough to a floured surface and knead for about 3 to 4 minutes into a smooth ball. Place a bowl over the dough to cover it and allow it to rest for 30 minutes to relax the gluten and make it easier to roll.
3. Meanwhile, heat the remaining olive oil in a 12-inch or larger sauté pan; add the garlic, parsley and mussels or clams and toss for a couple of minutes. Add the wine, cover the pan and cook until the shells open; discard any that do not open.
4. When cool enough to handle, remove the mussels or clams from their shells, (Save a few in their shells for garnish.) catching any juices over a bowl. Set the clams aside. Strain the liquid and set aside.
5. Return the mussels or clams to the sauté pan along with the cherry tomatoes. Add back the liquid. Correct seasoning. Cover and keep warm while the pasta cooks.
6. Divide the dough into quarters and keep the rest covered while working the first piece. Flatten the dough into a 4-inch-wide piece. Place it through the rollers of a hand crank pasta machine set to the thickest setting (#1). Set the rollers to the next thickest setting down (#2) and run the dough through again.
7. Use a small knife to cut 1/8-inch-wide strips and place the strips on a clean towel. Repeat with the remaining dough.