Shrimp Cavatelli with Tomato Concasse, Braised Fennel, and Clam Nage

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Directions

FOR THE PASTA: Combine all the ingredients in a stand-up mixer fitted with a hook attachment. Beat on medium speed for 10 minutes. Knead for 15 minutes and refrigerate the dough for 1 hour. Divide the dough into 10 equal sections. Roll each section into a thin rope about 1/2 inch in diameter, then cut each one into 1-1/2-inch pieces.

Using your thumb, gently press down in the center of each piece of dough, causing it to roll over on itself. With the palm of your hand, rock the dough from side to side--creating a small pouch with a hollow center.

Cook the pasta in generously salted water for 3 minutes or until tender. Cool the pasta in an ice bath, strain, and reserve.

FOR THE CLAM NAGE: In a large sauce pot, sweat the leeks, celery, and shallots in butter over low heat. Continue to cook for 30 minutes, stirring occasionally so that the vegetables do not brown. When all the liquid is released and the vegetabls are very tender, add the vermouth and wine. Reduce the liquid by half. Add the clams and cover, cooking for an additional 4 to 5 minutes or until the shells open.

Remove the clams with a slotted spoon and cool slightly so that you can pull the meat from their shells. Add the shells to the pot, reserving the meat for another use. Add the parsley, peppercorns, bay leaf, and water. Simmer over low heat until reduced by half. Strain and discard the solids, reserving the clam broth.