Time: 2 ore
Difficulty: Media

In summer it is impossible not to get involved with the taste of fish, today we combine a dish with clams with the autumnal scent of porcini mushrooms

Characteristics:
the porcini mushroom is a summer-autumn mushroom that grows in both coniferous and broadleaf forests.
It loves the cool and for this reason it grows in the summit forests in southern Italy, differently also almost in the plains in the north, it prefers the late autumn season at low altitudes and in the south, it also grows at the end of summer at high altitudes and in the subalpine and alpine area.
Historical notes:
Since prehistoric times, as evidenced by the finds preserved at the Archaeological Museum of Parma.
Mushrooms were known for their organoleptic characteristics already in ancient Rome where they were widely consumed, in particular in the imperial banquets of the "Caesars".
Proof of this is the name of Amanita Caesarea attributed to the good egg, considered since then among the most delicious.
Notes:
Excellent edible. It can also be dried, or preserved in oil. Certainly the most well-known and sought-after mushroom among the edible wild ones.

Ingredients for 4 people
270 g Molino Dalla Giovanna special preparation for fresh pasta
30 g whole wheat flour with gluten-free teff
3 whole eggs
2 egg yolks
60 g water
10 g extra virgin olive oil
8 g fine salt
For the seasoning
250 g porcini mushrooms
500 g clams
2 cloves of garlic
2 shallots
1 glass of white wine
250 cherry tomatoes
1 small bunch of parsley
Extra virgin olive oil
Fine salt
Coarse salt
1 Lemon
Very fine gluten-free rice flour for dusting

Method
Start by mixing the mix and the teff in a bowl or in the bowl of a stand mixer, add the eggs and egg yolks to the center and work for a minute.

Add salt, water, oil and work vigorously until you get a smooth and workable mixture.
Create a ball with it, cover it with cling film and let it rest in the refrigerator for 30 minutes.

In the meantime, soak the clams in cold water with a spoonful of coarse salt, for about 30 minutes, at the end of the rest take the molluscs and check that they have pulled out any sand, rinse several times under water.

Clean the cherry tomatoes from the stalk and wash them well, divide them into 4 parts, remove the internal pulp and cut the petals into small fillets again, put aside in a bowl.
Take the mushrooms and a knife remove the earthy part from the stem, then cut in half and slice into thin strips, put everything aside on a plate.

Finely chop the garlic and fry it in a pan with two tablespoons of oil, after about a minute add the clams and let everything cook on a high flame for about 5 minutes, blend with half the wine, cover the pan with a lid and finish cooking everything for about 4/5 minutes.

In a separate pan, fry the previously chopped shallot with 4 tablespoons of oil, let it brown on a low flame, add the mushrooms and toast them on a high flame, blend with the remaining wine and season with salt, if necessary add two ladles of vegetable broth to finish everything off quickly.
Take the fresh pasta from the fridge and roll it out with the appropriate machine, bring it to a thickness of about 4 mm and create tagliatelle, sprinkle with rice flour and leave to dry on a cutting board for about 1 hour.

Boil a pot of water and bring it to a boil, season with salt, after the tagliatelle have rested, remove the dusting flour and cook, stir occasionally with a fork and cook everything for about 3 minutes.

Drain the tagliatelle and put them in the pan with the mushrooms, add the clams and tomatoes, mix everything well and finish mixing all the ingredients well over a high flame.

Portion the pasta onto individual plates and decorate with balsamic vinegar