Striped Fettuccine with Seafood Sauce | Paula Deen

Ingredients

• 2 oz clam juice
• 12 manilla clams
• 1 clove thinly sliced garlic
• to taste crushed red pepper
• 2 oz plus 1 teaspoon Olive oil
• 1 tablespoon squid ink
• 3 large egg yolks
• 1 teaspoon Kosher salt
• 3 large eggs
• 3 to 3 1/2 (all-purpose flour will also work) 00-flour
• 4 oz fresh cleaned cut into strips squid