Recipe of the Week: Spaghetti with Cold Sea Carbonara Sauce
August 29, 2011
"This recipe is not only delicious, it is the perfect introduction to a wonderful summer dining experience to be shared with those close to your heart…enjoy!"
SPAGHETTI WITH COLD SEA CARBONARA SAUCE
Ingredients for 4 persons
· 260 g spaghetti pasta
· 1 garlic clove
· Extra virgin olive oil
· Chives
· 20 g caviar
For the cold sea carbonara sauce:
· 400 g oysters
· 120 g prawns
· 160 g scampi
· 4 sea archins
· 1/2 shallot
· 1/2 lemon
· 1 spoon of extra virgin olive oil
METHOD:
Cold sea carbonara sauce:
Put the oysters in a blender, the juice of scampi and prawns heads, the shrimps flesh and shrimps without their gut, chopped shallots, few drops of lemon juice and the oysters water.
Mix a spoon of olive oil until becomes a smooth sauce.
Mix a spoon of olive oil until becomes a smooth sauce.
In a pan fry olive oil, garlic, strain and keep aside.
Cook, drain and cool the spaghetti, toss in a steel container with the spicy oil, chives the cold sea carbonara sauce.
Finish as desired with a caviar teaspoon.
(Recipe courtesy of Executive Chef, Stefano Mazzone)
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