Nori Fettuccine and Opihi with Garlic-Chili Butter Sauce

Downgraded mostly because of incredibly poorly written recipe. As served, we rather like it.

Remember this book offers menus for dinners for two. This is the starter.

The pasta calls for 3 cups of flour. I use 1 cups when making a main-course pasta for two. I cut back to 1cup, and measured all the nori sheets (shredded by the food processor with the pasta), but didn't add all of it. Probably it would have been OK with all of it. There are no eggs, but toasted sesame oil, neutral vegetable oil, and water for the liquid. I needed to add quite a bit extra from what was specified of the neutral oil and water to make a workable dough. Maybe the nori soaks up water???

There being no limpets in the store (out of season?), I used smallish shelled cooked shrimp (a suggested alternative) rather than opihi.

The sauce calls for 1 cup of butter; I used only about a tablespoon. It turned out a very nice sauce: garlic, shallot, and sambal oelek simmered in white wine till almost dry; topped by a goodly glug of cream; finished off with a bitter butter. (I might use a smidge more sambal if I do this again, although it was the bottom of the jar so maybe the hot stuff was gone.)

As made, we liked this dish. As written, it would have been a disaster.