Chef Daniel Boulud joins Drew Barrymore and Valerie Bertinelli in the kitchen to whip up some delicious Valentine's Day-inspired dishes including his Lemon-Saffron Linguini with Littleneck Clams, Fennel and Arugula, as well as Chocolate Mousse for dessert.

Lemon-Saffron Linguini with Littleneck Clams, Fennel and Arugula

by Chef Daniel Boulud

Recipe

Serves 4

Ingredients

24 fresh Littleneck clams, soaked in salted water overnight to remove the sand

1 cup dry white wine

1/8 teaspoon chili flakes

4 cloves garlic, 1 clove finely minced, 2 coves sliced

3 tablespoons olive oil

1 small shallot, finely diced

2 pinches saffron threads

1 cup fresh arugula, packed

1 fennel bulb, quartered, thinly shaved on a Japanese mandoline, core removed

3 tablespoons butter, cold, diced small

1 recipe Lemon-Saffron Linguini *optional: 16 oz dry linguini works very well in this recipe too

½ cup coarse breadcrumbs

4 teaspoons bottarga, grated on a microplane *optional

Method

In a wide pan with a lid, combine the white wine with 1 pinch of chili flakes and the sliced garlic. Bring to a simmer and add the clams. Cover, steam just until the shells have opened.

Remove the clams from the pot and keep them covered while you cook the pasta and prepare the sauce. Reduce the liquid to 2/3 cup and strain through a fine mesh sieve to remove any sand.

For the pasta, bring 4 quarts of water to a boil in a large pot with 2 tablespoons salt.

Heat the olive oil in a large sauté pan over low heat. Add the shallots, minced garlic, remaining chili flakes and saffron. Sauté for 2 minutes, just until the garlic is fragrant but not browned.

Add the fennel and sauté until tender.

Deglaze the pan using the reserved clam cooking liquid and bring to a simmer.

Drop the pasta in the boiling water and cook until al dente. Strain and add it to the sauce, toss in the arugula and cold, diced butter. Mix until combined, adding a spoonful of pasta water, if needed, until you have a consistency that will coat the pasta.

Add the zest of ¼ lemon and season with salt if necessary.

Transfer the pasta into warmed bowls and cover the top with a layer of breadcrumbs and bottarga. Finish with the clams in the shell and a drizzle of olive oil. Bon Appétit!

Lemon-Saffron Pasta

Ingredients

1 lemon, zest and juice

1 pinch Iranian saffron threads

1/2 pound ‘OO’ pasta flour

1/8 pound semolina flour, plus extra as needed

3 eggs

1/4 teaspoon salt

1 tablespoon olive oil

Method

Combine the lemon juice and saffron threads in a small saucepan and bring to a simmer. Remove from the heat, cover and rest for 5 minutes.

Combine all dry ingredients with the lemon zest in a food processor (use the plastic blade) and pulse. With the machine running, add lemon juice and saffron. Add the eggs one at a time until the dough comes together.

Transfer to a floured work surface and knead the dough by hand until combined and smooth, about 5 to 8 minutes. Wrap in plastic wrap and refrigerate until needed.

Remove the pasta dough from the refrigerator and unwrap. Sprinkle the counter and rolling pin with flour. Divide the dough into 4 equal pieces. Flatten each piece into 3-inch square with the rolling pin.

Roll the pieces of dough through a pasta machine until about 12-inches by 5-inches and thin enough to see your hand through. Roll the sheets through a linguini-cutter attachment.

Line a baking sheet with a thin layer of semolina flour and place pasta on top. Sprinkle the pasta with more semolina to avoid sticking. Cover, and refrigerate until ready to use.

Chocolate Mousse

by Daniel Boulud

Recipe

Serves 4

Ingredients

1/3 cup heavy cream

2 tablespoons milk

2 eggs, separated

1 ounce milk chocolate, chopped

3 ounces dark chocolate, chopped

2 ½ teaspoons sugar

Pinch of salt

Optional Garnish: Freeze-Dried Raspberries and Raspberry Coulis

Method

Gently melt the chocolate in a small double boiler (a medium mixing bowl set over a small pot of simmering water, making certain that the bottom of the bowl does not touch the water).

Combine the heavy cream and milk in a small saucepan, warm gently over low heat.

In another mixing bowl, whisk the egg yolks with 1/3 of the sugar until it is light and fluffy.

Slowly pour the warm milk and cream into the egg yolk mixture while whisking constantly. Pour the melted chocolate in and mix well.

In a medium bowl, or an electric mixer, whisk the egg whites with a pinch of salt until you have soft peaks. Slowly pour in the other 2/3 of the sugar and continue whipping the whites until stiff peaks form.

Gently fold half of the egg whites into the chocolate mixture using a rubber spatula, when it is half combined, fold in the other half and mix until it is light and airy.

Spoon the mousse into 4 martini glasses, or tea cups and chill for 1 hour, or until you are ready to enjoy it. Top with freeze-dried raspberries, raspberry coulis or any garnish you choose. Bon Appetit!

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Chef Daniel Boulud Shows How to Make Lemon-Saffron Linguini and Clams

Chef Daniel Boulud Shows How to Make Lemon-Saffron Linguini and Clams