Jack Burke

Module 6: Week of September 28-October 4, 2025

Introductions

This week, we will be diving into the art of making homemade pasta, while also serving and discussing clams, oysters, and shrimp.

I am very excited for this week’s lab because it combines two of my most favorite foods: pasta and fish. I particularly love shrimp, but have actually only had oysters only once in my life. I am looking forward to trying them now, and talking more about their variations.

Background Information

For making homemade pasta, I dived into Missy Robbins’ book Pasta. When discussing making pasta, Robbins explains two different ways she prepares pasta. First, she makes a well in the center of a pile of flour, then adds eggs/water/etc. which is then slowly incorporated into the flour and kneaded until the dough forms. Secondly, she commonly will use her stand mixer to knead the dough quickly and efficiently. She prefers this method for those who like to make pasta more-often.

For the clams, I looked into Frank Stitt’s Bottega Favorita, which Stitt explains is a versatile ingredient that, when used in dishes like our pasta this week, can pair well with spicy chili peppers and also pancetta or bacon. He recommends always purchasing extra clams in the event that some fail to open and/or have to be discarded when cooking.

Recipe Research & Development

This week, I will be discussing with my group to see the direction we wish to with for the oysters. I know that Emma has knowledge of cooking oysters, and I do not know much. We have discussed an Italian martini-style oyster as well as a Bloody Mary oyster.

For the Linguine all Vongole, I plan on playing off of Frank Stitt’s Bucatini with Clams, Pancetta, Hot Chile, and Rapini, which combines the clams with crisp pancetta and spicy chilies.

Plating Inspiration

Plan of Work & Recipes

Works Cited

Robbins, M. (2021). Pasta. Ten Speed Press Publishing.

Stitt, F. (2009). Frank Stitt’s Bottega Favorita. Artisan Publishing.